Prep Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
- 4 medium skinless, boneless chicken breasts or 1 lb ground chicken (can use any chicken you have, leftover rotisserie chicken or canned chicken)
- 4 cups chicken stock (can use whatever stock you have)
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 15 oz can of white beans, drained and rinsed (can use any type of beans you like)
- 1 4 oz can of diced green chilis, with liquids from chilis
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Toppings: whole milk Greek yogurt, avocado, fresh herbs (cilantro, oregano, parsley), squeeze of lime juice
Instructions
- Gather all ingredients and equipment.
- Add chicken and stock to pot over medium heat, cook until tender (about 15 minutes.) Shred chicken with 2 forks and add back to the liquid (or if you are using previously cooked chicken, can just add to your stock with the ingredients in step 3.)
- Add garlic, onion, white beans, green chilis, dried oregano, cumin, chili powder, salt and pepper. Stir well until combined, taste for flavor and adjust spices to your preference.
- Simmer over low heat for 5 minutes, remove and serve. Top with your favorite chili toppings and enjoy!
Recipe tips: Can use a slow cooker at well, add all ingredients and cook for 8 hours on low.
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 1 cup of soup (259g)
- Calories: 150
- Total Fat: 4.5g, 6%
- Saturated Fat: 1.5g, 7%
- Trans Fat: 0g, 0%
- Cholesterol: 50mg, 16%
- Sodium: 490mg, 21%
- Total Carbohydrate: 11g, 4%
- Dietary Fiber: 5g, 17%
- Total Sugars: 1g
- Added Sugars: 0g, 0%
- Protein: 15g, 30%
- Vitamin D: 0mcg, 0%
- Calcium: 20mg, 0%
- Iron: 1mg, 7%
- Potassium: 400mg, 9%