Easy one pot meal rich in protein, fiber, and spices.
Yields: 6 servings
Serving Size: 1 cup
Ingredients
- 1 medium yellow or red onion, chopped
- 1-1.5 lb chicken breast
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 (14.5 ounce) cans reduced sodium chicken broth
- 2 (15.5 ounce) cans reduced sodium Great Northern
- or Cannelloni beans, rinsed and drained
- 1 (14.5 ounce) canned corn, drained and rinsed or
- frozen
- 1 (10 ounce) canned diced tomatoes with green
- chilies, undrained, mild or original
- 2 tablespoons lime juice
- 4 oz cream cheese, cut into piece, room temperature
- Toppings: chopped cilantro, jalapeños, nonfat yogurt and/or cheese (optional)
Instructions
- Add chicken breasts, chopped onions and pour 2 cans chicken broth over the chicken to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 10-15 minutes or until cooked through and tender.
- Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
- Add garlic, oregano (optional), cumin, chili powder, beans, tomatoes and chilies, cream cheese, lime juice. Simmer for 10 minutes.
Quick Tip: Don’t like Great Northern beans? Use black, kidney, or pinto!
Recipe inspired by Delish and approved by Open Hand Registered Dietitian Nutritionists.
