Southwest White Chicken Chili with Avocado & Crusty Bread.

  • 2
    avocados
  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 1 lb
    chicken breasts, boneless skinless
  • 16 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 4 cloves
    garlic
  • 2
    jalapeño peppers
  • 4 slices
    whole grain bread
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    cumin
  •  
    oregano
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat a large pot over medium heat.
  • 2
    Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeño.
    1 medium yellow onion
    4 cloves garlic
    2 jalapeño peppers
  • 3
    Coat bottom of pot with oil. Add onion, garlic, and jalapeño. Stirring frequently, cook until onion is softened, 3-4 minutes.
    about 2 tbsp virgin coconut oil
  • 4
    Cut chicken into bite-sized pieces.
    1 lb chicken breasts, boneless skinless
  • 5
    Drain and rinse beans.
    2 (15 oz) cans cannellini (white kidney) beans
  • 6
    Add chicken to pot and, stirring occasionally, cook until no longer pink, 2-3 minutes.
  • 7
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch cilantro
  • 8
    Add beans, broth, ½ of the cilantro (save the rest for garnishing), cumin, oregano, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 10 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    2 tsp cumin
    1 tsp oregano
    1 tsp salt
    ¼ tsp black pepper
  • 9
    Toast bread.
    4 slices whole grain bread
  • 10
    Halve and pit avocados; scoop out and medium dice.
    2 avocados
  • 11
    To serve, add chili to a bowl and garnish with avocado and remaining cilantro. Enjoy!