Lakin/Thompson Recipes

Ingredients

1. 1 tablespoon avocado oil

2. 10 oz  skinless, boneless chicken breast

3. 1 medium onion, chopped

4. 2 cloves garlic, minced

5. 3-4 cups chicken broth

6. 2 (15 ounce) cans cannellini beans, rinsed and drained

7. 1 (7 ounce) can chopped green chiles

8. 1 tablespoon dried oregano

9. 1 teaspoon ground cumin

10. 2 pinches cayenne pepper, or to taste

11. ¼ cup chopped fresh cilantro, or to taste

12. ½ cup shredded Monterey Jack cheese, or to taste

13. salt to taste

 

Preparation

• Heat avocado oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
• Transfer chicken to a cutting board; cut into 1-inch pieces.
• Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
• Season with salt to serve.

 

 

 

Notes

"This recipe is high in fiber and low in calories.