White Bean Chicken Chili

Total Fiber – 11g

Net Carbs – 21g

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Servings: 3

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time: 40 minutes

Ingredients

  • 1 tbsp

    Extra Virgin Olive Oil

  • 1/2 cup

    Red Onion (medium, chopped)

  • 1/2

    Red Bell Pepper (chopped)

  • 1

    Garlic (cloves, minced)

  • 3/4 tsp

    Cumin

  • 1 1/2 tsps

    Chili Powder

  • 1/8 tsp

    Sea Salt

  • 1 1/2 cups

    White Navy Beans (cooked and divided)

  • 8 ozs

    Chicken Thighs (boneless, skinless)

  • 1/4 cup

    Frozen Corn

  • 1 1/2 cups

    Low Sodium Chicken Broth

Instructions

  1. Heat oil in a large pot with a lid over medium-high heat. Add onion 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 fragrant.
  2. 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.
  3. 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 gentle boil for 20 minutes or until the chicken is cooked though.
  4. 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 and frozen corn kernels. Stir to combine and season with additional salt if needed. Allow soup to cook for an additional 5 to 10 minutes.
  5. Divide the chili into bowls and serve.
  6. Enjoy!

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