1 lb boneless skinless chicken breasts, cut into bite-size pieces
3-4 cups homemade chicken broth
1-2 cans (15 oz each) cannellini or great northern beans, drained
1 cans (4.5 oz each) organic chopped green chilis
1 Tbsp ground cumin
1 1/2 cups shredded raw cheese (6 oz)
Chopped fresh cilantro, if desired
Instructions:
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese.
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I'm Sarah and I live in San Diego, CA with my highly sensitive son.
I'm a Wellness Consultant. I specialize in helping Highly Sensitive parents and kids find resources that work for them. I love to research and try outside-the-box alternative health and diet solutions and share them with other families. I've done this ever since I can remember.
Random fact about me: I write with my left hand but do most everything else right-handed.