Looking for inspiration for your next healthy and hearty go-to weekday meal? Look no further! This white bean chicken chili is an excellent heart-healthy alternative to a beef chili, and it delivers the same satisfying fullness. You can enjoy this delicious, seasonal bowl even more knowing it contains lean protein and less sodium than traditional chicken noodle soup.
1. In a large pot, over medium heat, heat oil. Add onion and jalapeno (if using) and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook for about 1 minute.
2. Add chicken and broth to the pot and lightly season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered for 10 to 12 minutes, until chicken is tender and cooked through.
3. Transfer chicken to a plate and shred using two forks. Return chicken and juices to the pot; add white beans and corn. Bring to a simmer and let cook for 10 minutes. Use a wooden spoon to mash 1⁄4 of the beans. Adjust flavor with salt and pepper, then turn off heat. Serve while warm.
Per Serving: Calories 269, Carbohydrates 39 g, Protein 18 g, Saturated Fat 1 g, Sodium 72 mg, Fiber 10 g, Sugars 5 g