Mmmm….. Soup time is here!
I bought my first rotisserie chicken from Whole Foods and it has provided me with, so far, 4 delicious meals. The best one is this white bean and chicken chili.
*This recipe is great in the slow cooker using chicken thighs. Just substitute the rotisserie chicken with 3-4 chicken thighs. Throw it all in the slow cooker on low for 7-8 hours or on high for 3-4 hours.
It is healthy, filling, flavorful, and super easy! I have one suggestion. TASTE YOUR JALEPENO Yo! If you do this than you can adjust how much you put in so that it is the right level of spiciness for you. Remember that you can always add more later.
Makes about 4 small servings
1TBS Olive oil
3/4 Cup white onion chopped
1/2 Cup chopped leek
1 Jalapeno minced
4-6 Garlic cloves minced
1 Tbs Cumin
1 Tbs Mexican Oregano
2 tsp Coriander
1 tsp chili powder
1 tsp black pepper
About 3 cups really good chicken stock or I love the Not Chick’n Bouillon Cube
1 Can Navy Beans
1 4oz Can Green Chilies diced
1/2 Cup Frozen Corn (I had some that I froze from fresh and it is so good!)
1 Cup rotisserie chicken pulled apart/shredded with hands (dark meat is the best)
Optional: Garnish with chopped cilantro, Greek Yogurt, and a squeeze of fresh Lime, Chipotle Cheddar, Pickled jalapenos…
Saute the onion and leek until soft and tender. Add in everything up to the broth. Saute for another 4-5 minutes or so. Add the broth, beans, and chicken. Bring it to a simmer for just a minute then lower the heat. Cook on low for about 10-20 minutes. Taste for spice and salt.
I highly recommend making this the day before you are going to devour it! The flavors will have melded and it will be way better!
300 calories, 20g protein, 11g fat, 30g carbohydrates