I use this recipe at least twice monthly....it is a family favorite and fairly quick to throw together. Feel free to increase the spices, herbs and vegetables to your liking to increase the nutrient density of the meal!! If you are a cilantro lover, pile it on...it pairs wonderfully with this dish!
I often make this recipe on the day after cooking a whole chicken. I place the chicken carcass in the crockpot, add water, and cook on low heat overnight. The next evening I run the stock through a sieve to remove debris, add leftover chicken, and remaining ingredients for a quick and easy dinner!
1 quart chicken stock
1 lb. chicken breast
2 cans great northern beans
1 can sweet corn
2 tbsp dried oregano
1 tbsp cumin
1/2 tsp garlic powder
Salt to taste
First, cube or shred chicken and place in stock pot with broth. Simmer at medium/high heat until chicken is done (if you are starting with cooked chicken you can mix all ingredients except cilantro and heat to a simmer).
Drain beans and corn into a colander and rinse with cold water then add to stock pot. Next, add cumin and oregano and simmer on medium/low heat for approximately 20 minutes until slightly thickened.
While cooking go ahead and chop cilantro and add to chili, allow to cook 1-2 minutes. Serve with lime, red peppers, cilantro leaves, sour cream and cheese.
Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian. She lives with her family on a small pasture-based farm in the mountains of north Georgia. Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies. You can read more about her nutrition journey here. Best of luck on your whole food, whole body, approach to health!