If you follow me on Instagram, you know I love a meal that makes itself. The smells of coriander, fresh bone broth and a lighter take on the classic chili are so good on a cold day.
1 lb shredded rotisserie / roast chicken or ground chicken
1/2 yellow onion chopped
2 cloves garlic crushed or minced
4 cups chicken / bone broth
1 (4.5oz) can green chiles
1 tsp cumin
1 tsp oregano
2 (15 oz) cans cannelini beans
1.5 cups organic frozen corn
shredded cheddar cheese
optional toppings: avocado, tortilla chips
Add evoo to a 5qt dutch oven over medium heat
add onion, sauté 3-5 mins
add garlic, sauté 1 min
add chicken / bone broth green chilies, cumin, paprika, oregano, coriander, cayenne pepper
season with salt and pepper to taste
bring to a boil, then reduce heat to simmer for 15 minutes
drain, rinse and add beans
add corn and cook another 15 minutes
stir in chicken, lime juice + cilantro
serve + enjoy!
I put the leftovers in freezer bags and save for a day when I know I'm not going to have time to make dinner. Throw in the fridge to thaw during the day and warm it on the stove 30 minutes before you're ready to eat.