(Serves four in 30 minutes)
1 Tbls. extra light olive oil
1 cup chopped onion
3 cloves minced garlic
8 oz chopped or shredded chicken
2-3 tsp cumin
1 tsp ground Mexican Oregano
½ cup of salsa verde or tomatillo salsa
2 cups low sodium broth vegetable or chicken
1 4oz can chopped green chilies (probably mild)
1 16 oz can great northern beans rinsed and drained.
Serve with fresh cilantro, queso fresco, or avocado slices Heat the oil in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic, chicken, oregano and cumin; sauté 3 minutes. Add salsa; sauté 5 minutes. Add broth and chilies; bring to a boil over high heat. Reduce heat; simmer 10 minutes more or until onion is tender. Stir in beans; simmer 5 minutes. Serve with garnishes or freeze (*The recipe above is from the Website chefMD Healthy Recipes.It was written without the chicken breast—our recipe tester happened to have a chicken breast laying around and it ended up in the chili; a great recipe either way.)