Super easy! Super delicious! You can swap out any type of bean you like. You can also use chicken breast
SERVES 6 -1 CUP PORTIONS
1 tbsp Extra Virgin Olive Oil
1 Sweet Onion (medium, chopped)
1 Jalapeno Pepper (seeded and chopped)
1 Red Bell Pepper (chopped)
2 Garlic (cloves, minced)
1 1/2 tsps Cumin
1 tbsp Chili Powder
1/2 tsp Sea Salt
3 cups Organic Chicken Broth (divided)
3 cups White Navy Beans (cooked and divided)-may use canned
1 lb Chicken Thighs (boneless, skinless)
1/2 cup Frozen Corn
1/2 cup Fresh Cilantro (chopped)
1 Lime (sliced into wedges)
Optional for the less health conscious guests:
Corn chips, sour cream and/or shredded cheese.
Keep in the fridge for up to 3 days or freeze it for later.
May omit the chicken and use extra beans.
PUTTING IT TOGETHER:
Heat oil in a large pot with a lid over medium-high heat.
Add onion, jalapeno and bell pepper and cook for about 5 minutes or until onion is soft.
Add garlic, cumin, chili powder and salt and cook for another minute until
While vegetables are cooking, add a third of the stock and half of the beans
to a food processor or blender and blend to puree the beans.
Add the remaining stock and pureed beans to the pot and stir to combine.
Place the chicken in the pot, cover with lid and reduce heat to medium-low.
Cook at a slow gentle boil for 20 minutes and the chicken is cooked though.
Remove the cooked chicken thighs from the pot and carefully shred the
chicken with two forks.
Return the chicken and any juices back to the pot with the remaining beans, frozen corn kernels and cilantro. Stir to combine
and season with additional sea salt if needed. Allow soup to cook for an
additional 5 to 10 minutes.
Divide the chili into bowls and serve with a lime wedge. Enjoy!