Recipe: Healthy Chicken Chili (Dairy Free)

Sometimes you want chili, but in a less heavy manner. Sharing a reiteration of this  healthy chicken recipe, which includes chickpeas (some partially blended) and all the flavor with green chilis, cilantro, and lime.

This chili has been a recent go-to for football nights, and is a great alternative to traditional chili.

Enjoy!

INGREDIENTS

• 1/2 TB olive oil

• 1 medium white onion, chopped

• 1 can mild green chilis

• 1 TB ground cumin

• 2 tsp chili powder

• 1/4 tsp coriander

• 1/4 tsp dried oregano

• 4 cups low sodium chicken broth

• 2 (15 oz) cans chickpeas, rinsed and drained

• 3/4 tsp salt (more to taste, if necessary)

• Freshly ground black pepper

• 1.5 pounds boneless skinless chicken thighs (or breasts)

• 1/2 cup frozen corn

• 1 medium lime, juiced

• 1/3 cup fresh cilantro, chopped

• Optional garnish: avocado, extra cilantro, extra lime, tortilla chips

DIRECTIONS

• Heat olive oil to a large pan or dutch oven over medium-high heat. Add onion and green chilies and cook until softened, about 3 minutes.

• Next, stir in cumin, chili powder, coriander and dried oregano. Allow the spices to cook for 30 seconds, then add broth, 1 can drained chickpeas, uncooked chicken thighs, and salt and pepper. Simmer on medium heat for 20-30 minutes.

• After 20-30 minutes, remove the chicken with a spoon. Allow chicken to cool for a few minutes, then shred with two forks. Next, add cilantro and fresh lime juice to the pot.

• Finally, add the remaining can of rinsed and drained chickpeas and 1/2 cup of water into a blender. Blend until somewhat smooth, adding a little more water if needed.

• Pour blended chickpeas into soup pot and then stir it together with the corn, lime juice, and cilantro. Allow soup to cook and simmer for 5-10 minutes.

• Serve and top it off with avocado, extra lime, cilantro, or even tortilla chips. Total recipe serve four. Enjoy!