TINY Kitchen White Bean Chili with Chicken

Hello, hello!

Happy Saturday, everyone. Here in Connecticut, it's a rainy, foggy and overall dreary day; the kind of day that begs for a hearty and delicious soup followed by a movie marathon on the couch. So, today's TINY Kitchen recipe -- that's coming at you for under 400 calories a serving -- is my White Bean Chili with Chicken. It's creamy, hearty, delicious and surprisingly reasonable on the ole calorie count. As a reminder, all of our delicious February recipes are coming in at 400 calories or less to help you stay on track with your New Year's Resolutions around healthier eating.

This chili is super flavorful, rich and mild on the heat. For those of you who love a little spice, amp up that cayenne pepper and you'll be set.

I hope you enjoy this one as much as I do!

xoxo

Tessa

INGREDIENTS

1 lb boneless skinless chicken breasts, boiled and shredded

1 small yellow or white onion, diced

1 tbsp coconut oil

2 tbs minced garlic

32 oz organic unsalted chicken broth (we love Swanson's brand)

8oz diced green chilies

2 tsp cumin

1 tsp paprika

1/2 tsp oregano

1/2 tsp cayenne pepper

salt and pepper to taste

8oz light cream cheese

1 cup canned corn

2 (15 oz) cans canellini beans, drained and rinsed

2 limes

chopped fresh cilantro

1/3 cup shredded monterey jack cheese

1/4 cup crushed tortilla chips

DIRECTIONS

In a small skillet, heat coconut oil over medium heat and sauté the onion and garlic until aromatic
Transfer onions and garlic into a large pot
Add chicken broth, green chilies, shredded chicken
Add your spices: cumin, paprika, oregano, cayenne pepper and salt and pepper
Bring everything to a light boil then reduce heat and simmer about 20 minutes, stirring occasionally
Meanwhile puree HALF of the beans in a food processor (tip: add 1/3 cup of the simmering broth to the processor to help break the beans down into a smooth cream)
After the 20 minutes of simmering, add the cream cheese to the broth and stir until nearly melted
Next add your corn, your whole beans, and the pureed bean mixture
Stir all ingredients together and simmer on low to medium heat for another 15 - 20 minutes
Squeeze the juice of 1 lime into the soup towards the end of cooking and sprinkle in some fresh cilantro
OPTIONAL: Top each serving with a sprinkle of more cilantro, cheese and crushed tortilla chips, and add a lime wedge to the rim of each bowl for an extra punch