White Chicken Chili

Ingredients

• ½ tbsp avocado oil

• 1 onion, diced

• 1 jalapeño, diced

• 1 tbsp cumin

• 2 tsp chili powder

• ¼ tsp coriander

• ¼ tsp dried oregano

• 4 cups chicken broth

• 2 cans chickpeas, drained and rinsed

• 1 lb chicken breast

• ½ cup corn

• 1 lime

• 1 bunch cilantro

Instructions

1. Heat avocado oil in a large pot over medium-high heat.

2. Add diced onion and jalapeño, cooking until softened.

3. Stir in cumin, chili powder, coriander, and oregano, cooking for 30 seconds.

4. Add chicken broth, 1 can of chickpeas, chicken breast, salt, and pepper. Simmer for 20-30 minutes.

5. Remove the chicken, shred it, and return it to the pot.

6. Stir in lime juice and chopped cilantro.

7. Blend the remaining chickpeas with ½ cup water or broth until smooth, then add to the soup along with corn.

8. Simmer for 5-10 minutes and serve with toppings of choice such as jalapeno, cilantro, tortilla chips, or cotija cheese!

Serves: 4 Time: 40 minutes Calories: 437 Protein: 45g Carbs: 40g Fat: 12g