Ingredients
- 3 cups shredded chicken breast from 1 lb chicken breast, or rotisserie chicken
- 2 Tbs olive oil
- 1 large onion diced
- 1 large red pepper seeded and diced
- 1 large jalapeño pepper seeded and minced
- 3 small cloves garlic minced
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 Tbs dried oregano
- 1 Tbsp flour
- 2 cups low sodium chicken broth
- 1 cup low fat milk
- 1-15 oz can black beans
- 1-15 oz can kidney beans
- 1-15 oz can pinto or white beans
- 1/4 cup chopped cilantro
- 3 green onions chopped
- juice of 1/2 lime
- Kosher salt
- Optional garnishes: chopped avocado shredded cheese, sour cream or plain Greek yogurt, chopped cilantro, chopped green onion, tortilla strips
Instructions
- If you are cooking the chicken breasts, season chicken with salt and pepper, and cook on the grill, or roast in the oven at 350 degrees. Set aside to cool, and then shred it with 2 forks.
- Heat olive oil in a dutch oven, and sauté onion, red pepper, jalapeño and garlic about 5 minutes, or until soft.
- Add spices and stir for 30 seconds until fragrant. Add flour and stir to coat all vegetables.
- Add broth and milk, and stir while bringing mixture to a simmer to thicken.
- Once the base is thickened, add the shredded chicken to the pot.
- Rinse beans in a colander, and add to the chili.
- Simmer chili for about 20 minutes.
- Add chopped cilantro, green onion, and lime juice just prior to serving.
- Season with salt to taste, and adjust any other seasonings as needed.
- Serve immediately, and garnish as desired.
Nutrition
Calories: 345kcal | Carbohydrates: 33g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 595mg | Potassium: 873mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1708IU | Vitamin C: 42mg | Calcium: 143mg | Iron: 5mg
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