Ingredients for South Beach Summer Chicken Chili
- 1 ripe avocado
- Fresh Lime Juice
- 1/8 teaspoon salt (plus 1/4 teaspoon more)
- Olive Oil
- Onion
- Green Bell Pepper
- Zucchini
- Jalapeno
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Low Sodium Chicken Broth
- White Beans
- No Salt Added Diced Tomatoes
- Chicken Breast
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How to Make South Beach Summer Chicken Chili
- Mash 1 ripe avocado with 2 tablespoons of lime juice and 1/8 teaspoon of salt in a small bowl. Set aside.
- Heat 1 tablespoon of olive oil over medium-high heat in a large saucepan.
- Add 1 chopped onion (1 cup), 1 chopped bell pepper (1 cup), and 2 cloves minced garlic. Cook for 3 minutes.
- Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1-2 chopped fresh jalapeños (adjust to your spice preference). Cook for 2 minutes more.
- Pour in 2 cups of chicken broth, 1 (15-ounce) can of black beans (rinsed and drained), and 1 (15-ounce) can of diced tomatoes (undrained). Bring to a simmer.
- Add 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch cubes, and 1/4 teaspoon of salt.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
- Serve hot, topped with the avocado mixture from step 1. Garnish with extra lime wedges and cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
24g
Carbs
12g
