Ingredients:
2 tsp Olive oil
1 pound Chicken breast, diced
2 each Yellow onion, diced
3 each Bell Peppers, diced
3 cups Zucchini, diced
1 each Jalapeno, minced
4 each Garlic cloves, minced
1 can Green chilies
3 cups Low-sodium chicken stock
2 T Fresh oregano, chopped
1 T Cumin
1 can Cannellini beans, rinsed and drained
1 can Northern beans, rinsed and drained
Garnish, optional
¼ cup Cilantro, fresh, torn
2 each Avocado, cubed
Method:
- Preheat a large soup pot on medium-high heat add, chicken, onion, peppers, zucchini, jalapeno, and garlic. Sauté for about 7-9 minutes, or until the vegetables become tender.
- Add green chilies, chicken stock, oregano, cumin, and beans. Turn the heat down to low and let simmer for at least 30 minutes or up to 3 hours.
- Garnish with cubed avocado and fresh cilantro leaves.
Nutrition:
Servings: 8
Serving Size: 1½ cups
Calories: 310 kcal
Fat: 11 grams
Thanks for the guidance at the stove! You are awesome. It's great to see you and hear your voice.
ReplyDeleteBest wishes,
Merlyn
Hello Merlyn!
ReplyDeleteSo good to hear from you! Hope you are doing well!