Chicken Chili with Radishes and Avocado
Bibb Lettuce Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped (see note)
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (32-oz) carton chicken broth
- 2 cups water
- 2 (15.5-oz) cans cannellini beans, drained and rinsed
- 1 (4-oz) can chopped green chiles
- 1 cup milk
- ⅓ cup chopped fresh cilantro (or use fresh flat-leaf parsley)
- 1 Tbsp ground cumin
- 1 (8-oz) carton sour cream
- 1 cup shredded Cheddar cheese
- 1 avocado, chopped
- ¼ cup thinly sliced radishes
- Fresh cilantro sprigs (optional)
Instructions
- Cut chicken into ½-inch pieces; season lightly with salt and pepper.
- Cook chicken, onion, jalapeños, and garlic in hot oil in a stockpot over medium-high heat, stirring occasionally, until chicken is done and onion is tender.
- Stir in broth, water, beans, and chiles; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes.
- Stir in milk, chopped cilantro, and cumin; simmer 10 minutes or until slightly thickened. Gradually add sour cream and cheese, stirring until cheese is melted.
- Top with avocado and radishes. Garnish with cilantro sprigs, if desired.
Side Dish Ingredients
- 6 cups torn Bibb lettuce
- ½ cup chopped red onion
- 2 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- ⅛ tsp salt
Side Dish Instructions
- Toss together all ingredients just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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