We’ve been trying to healthy-it-up around here. Not only is this recipe lean and light, it’s also delicious and filling and warming on a cold winter’s night. It hit the spot so well in fact, that we had a hard time cutting ourselves off after two bowls each. The original recipe is here. My version follows. It’s perfect for a weeknight meal because the ingredients list is short and you just sort of toss it all in a pot and go check in on facebook while it simmers… or I suppose you could do something more constructive. But why would you want to?
1 tablespoon olive oil
Half of a large onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 large boneless skinless chicken breasts, cut into bite-sized pieces
1 4-ounce can chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
2 tablespoons cider vinegar
Optional: fat free sour cream and a sprinkling of sliced scallions or chives
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, garlic, and celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in chicken, chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes or until chicken is cooked through. Add vinegar; cook for 5 minutes more. Season with salt and pepper to taste. Serve with sour cream.