So flavorful and easy to prep for the week! Great switch up from your typical chili :)
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Rachael DeVaux
Ingredients
2tbspavocado oil
3mediumchicken breasts, trimmed and cubed
3/4cupdiced onion
1tbspminced garlic
1/2tbspjalapeño, minced
1/4tsppaprika
1/2tspcumin
1/2tspchili powder
1/2tsporegano
1/2tspsea salt
ground pepper, to taste
6cupschicken stock or bone broth
1small canmild green chili’s, undrained
1/4cupsweet pimientos, sliced
2canswhite beans, drained
1lime, juiced
1cupchopped cilantro
Instructions
In a large pot, heat oil until hot but not smoking. Add in cubed chicken to cook/brown for 5 minutes, stirring occasionally.
Remove chicken and set aside. Add in onion, garlic and jalapeño to sauté for 3-5 minutes. Then pour in seasonings, reduce heat and stir for 3-5 minutes.
Pour in chicken stock, chili’s, pimientos, white beans and lime juice. Using a potato masher, press down on the beans several times to slightly mash. Cover the pot, bring to a boil, then reduce heat to simmer for 20-30 minutes.
Add back in the chicken, and the cilantro to heat for several minutes, then serve with avocado on top!