Recipe inspired by: Gimme Some Oven
What I love about soups and chili is that you can pretty much load them up with whatever you love. It is so easy to make these veggie-packed and meatless if you're trying to be good for the holidays (hahahaha that's a funny thought, right?)
This recipe as is will provide you with at least 6 servings. If you're like me and ALWAYS go for seconds, then I can't promise anything... but it's a life-saver for the week and freezes well.
Curl up, grab the chips and salsa, & enjoy!
What You'll Need
> 6 cups of chicken broth
> 4 cups cooked & shredded chicken (equals about 2 large boneless chicken breasts)
> 2 15 oz. kidney beans (original recipe calls for Great Northern beans but I chose Kidney because they're high in fiber)
> 2 cups salsa verde (I left this out the first time I made it & it was still awesome!)
> 2 tsp. ground cumin
> 1 tsp chili powder
> 1 1/2 cups corn
>1 cup finely chopped onion
> 2 avocados (this is for garnish so choose how much you like & grab some more for the rest of your servings throughout the week)
> sour cream (again, to top with so your call how much!)
> Tostitos - because, we'll they're amazing
What To Do
> Bake chicken, covered, in the oven at 425 for about 30 - 40 mins (I just add some salt and pepper to the chicken before placing in the pan)
> While the chicken is baking, chop your vegetables
> Put the chicken broth, beans, spices, and vegetables in a pot and bring to a boil then turn down the heat to a light simmer while you're waiting for the chicken to be done
> Shred the chicken once it's cooked and add to the pot
> Serve while adding avocado, sour cream, and chips to taste
You'll be full & happy - promise!
No comments:
Post a Comment