Chicken Chili, Navy Bean, & Veggie Soup
This is a delicious, hearty bowl of soup packed with great sources of lean protein. This is an easy way to get your serving of beans and legumes. Beans have a low glycemic index, which means they have the unique ability to provide energy over a sustained period of time by being slowly released into your blood stream. This soup can be served with the following toppings: Greek yogurt, salsa, chopped green onions, or shredded cheese.
Ingredients:
| Boneless, skinless chicken breast | 1 lb | 450 g |
| Water | 2 ½ cups | 625 mL |
| Garlic | 3 cloves | 3 cloves |
| Green pepper | 1 large | 1 large |
| Red pepper | 1 large | 1 large |
| Jalapeno (optional) | 1 each | 1 each |
| Olive oil | 1 Tbsp | 15 mL |
| Lime juice | 2 Tbsp | 30 mL |
| Green chilis, chopped | 4 oz | 4 oz |
| Navy beans, rinsed & drained | 30 oz | 2 cans |
| Frozen corn | 1 ½ cups | 375 mL |
| Cumin | 1 Tbsp | 15 mL |
Directions:
- Simmer 1 pound skinless, boneless chicken breasts in 2.5 cups water. When done chop chicken and reserve broth.
- Chop 3 cloves garlic and peppers.
- Sauté vegetables in olive oil for approximately 5 minutes.
- Add broth, fresh lime juice, corn, green chilis, navy beans, chopped chicken, jalapeno, and cumin.
- Simmer one hour, then serve and enjoy!
Makes 6 servings (328 g /serving). 1 serving = 1 large bowl
