Fast (and yummy!) Chicken Chili
We’ve had requests for some recipes, so here goes….
This is a great recipe adapted to fit the 21 Day Fix eating plan! I’ve been eyeing this recipe for awhile and today’s rainy weather gave me the perfect opportunity to try it out! Not to mention that I had most of these ingredients on hand after our fajita dinner from the other night. It truly is a “fast” chili and very flavorful considering you can have it on the table in 30 minutes or less! We definitely have an easy, go-to weeknight dinner now with plenty of leftovers for lunch the next day.
Fast Chicken Chili (adapted from Cooking Light, August 2012)
Serves 6 (serving size: 1 cup)
1 tablespoon olive oil
3 chicken breasts, cut into bite-sized pieces
1 tsp salt, divided
1/2 cup vertically sliced onion
3 teaspoons minced fresh garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
3 cans cannellini beans, rinsed and drained
1 cup water
2 (4-ounce) cans chopped green chiles, undrained and divided
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/2 cup cilantro leaves
1 lime, cut into 8 wedges
avocado slices (optional but recommended!)
1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/2 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
2. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.
Our 21 Day Fix Container Count (approx., per serving):
1 1/2 yellow
1 blue (if adding the avocado)
You can definitely serve yourself less beans and/or more chicken to adjust this container count to your needs for the day. We also had a side salad of cucumbers & radishes that brought our veggie count up. Of course, this would also go great with a big, leafy salad and one of the 21 Day Fix salad dressings!