Grilling the chicken breasts in advance makes this a simple and quick chili to pull together on a work night.
(modified from original recipe from Southern Living)
Serves 12
- 2 ½ pounds boneless skinless chicken breasts, trimmed and grilled
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 2 (14 ½ ounce) cans reduced sodium chicken broth
- 4 (15 ounce) cans cannellini (or great northern) beans, rinsed and drained
- 1 (15 ounce) can cannellini (or great northern) beans, rinsed, drained and mashed
- 2 (4.5 ounce) cans chopped green chiles
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground red/cayenne pepper (adjust quantity to your heat tolerance)
- ¾ cup 0% plain Greek yogurt (topping)
- Fresh cilantro, chopped (optional topping)
Cut the cooked chicken into ½” to ¾” bite size pieces. Set aside.
In a large Dutch oven over medium-high heat saute onion in oil for 5 minutes. Add garlic and saute for 1 minute. Add chicken; cook for 2 minutes.
Stir in broth and next 9 ingredients (broth – cayenne pepper). Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Serve topped with Greek yogurt and cilantro.
Nutritional Info/Serving: 314 Calories, Fat 1 g, Protein 36 g, Carbs 34 g
21 Day Fix Container Equivalents/Serving: 1 Red, 2 Yellow
What would the container break down be for this?
Hi Megan–good question, thanks for asking. Since chicken and beef are treated the same in terms of the red container this recipe would be equivalent to one red and one yellow as Autumn suggests for “beef chili” on page 71 of the 21 Day Fix Eating Plan, and that would be without the sour cream. Since sour cream is not really included in the plan I would omit it, or replace it with a blue container of one of the permitted cheeses. I hope this helps 🙂