LINDA’S KITCHEN

This chili recipe is estimated to contain 280 mg of calcium per serving…a great dish to eat if you’re calcium deficient.

YIELD: 6 Servings

ACTIVE TIME: 15 minutes prep, 40 minutes cook

TOTAL TIME: 55 minutes

CATEGORIES: chicken breast, white beans

INGREDIENTS

  • 2 teaspoons extra virgin olive oil
  • 2 pounds chicken breast, cubed
  • 3/4 cup onion, diced
  • 2 cloves garlic, minced
  • 46.5 ounces (3 cans) great northern white beans, drained
  • 8 ounces (2 cans) green chilies, chopped
  • 14.5 ounces organic low sodium chicken broth
  • 1 teaspoon sea salt
  • 1 teaspoon oregano
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup unsweetend almond milk
  • 1 cup greek yogurt
  • 1/2 cup cheddar cheese, shredded

INSTRUCTIONS

  1. In a stock pot, brown chicken, onion, and garlic in olive oil until cooked through.
  2. Stir in beans, broth, chilies and seasonings.
  3. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
  4. Remove from heat, stir in greek yogurt and almond milk.
  5. Add shredded cheese to the top and serve.

NOTES