Healthy Mexican Chicken Chili Recipe
Author: Alison
Serves: 6 cups
- 3 large boneless, skinless chicken breasts
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- salt and pepper, to taste
- 1- 2 tablespoon olive oil
- {Substitute prepared whole roasted chicken | 3-4 cups shredded}
- Preheat oven to 375 degrees.
- Place chicken on a baking sheet. Add dry spices to chicken on both sides like a rub then pour on olive oil.
- Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two forks to shred the chicken.
- While your chicken is baking, get your soup ready.
- SAVE TIME: Substitute a prepared roasted chicken from the grocer. Shred entire chicken to get 3-4 cups.
- Heat 4 tablespoons of olive oil in a large dutch oven pot over medium-high heat, add onion and minced garlic. Sweat until soft and translucent.
- Add dry spices and cook for 1 to 2 minutes until fragrant and aromatic.
- Add tomatoes and chilis with all liquid from can. (I cut the green tomatoes in fourths to make smaller)
- Add beans, chicken and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, add the juiced halves into the pot. Let cook 5 mins longer.
- Serve with white rice or cauliflower rice and omit beans for Paleo | Whole 30 version.
Baking chicken will increase prep time to 30 mins. Prepared whole chicken will take your prep time to 10 mins.
Recipe by So Chic Life at https://sochiclife.com/mexican-chicken-chili-adapted-from-david-lieberman/
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