Ingredients
- 1 1/2 cups chicken stock (unsalted and divided)
- 2 cans (30 ounces) Great Northern beans (2 cans 15 ounce each unsalted, rinsed, drained, and divided)
- 2 tablespoons olive oil
- 1 cup yellow onion, chipped
- 1 tablespoon garlic, minced
- 1 1/2 teaspoons all-purpose flour
- 1 tablespoon ground cumin
- 2 cans (8 ounce) green chiles (mild chiles, chopped and drained, 4 ounce each can)
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon salt
- 8 ounces cooked chicken breast (boneless skinless chicken breast, rotisserie chicken breast, shredded, about 1 cup)
- 2 tablespoons fresh lime juice
- 1/4 cup radish, sliced
- 2 tablespoons low-fat sour cream
- 2 tablespoons cilantro leaves (fresh)
- 1 avocado, sliced (ripe)
How to Make
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Step 1: Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high, Add onion; saute 4 minutes. Add garlic; saute 2 minutes.
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Step 2: Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute.Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.
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Step 3: Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.
We hope you enjoy this recipe!
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