Healthy Chicken Chili


1 pound chicken breast

1 can low sodium chicken broth (32 oz)

2 cans cooked Northern beans, low sodium

1 can (14.5 oz) Low sodium diced tomatoes

1 white onion, diced

1 medium red pepper, diced

½ green pepper, finely diced

3 cloves garlic

Shredded 5 Cheese blend made with 2 % milk

Spices to taste. I use cumin (1 tsp or so), chili powder (around 2 ½ tsps.), oregano, (coupe of dashes), Tabasco hot sauce (half dozen splashes), couple of diced sprigs of cilantro. Very easy to make hotter, if desired.


Grill the chicken breast and chop into small pieces. Empty the water from the beans, rinse, repeat and drain

In a large soup pot, start with the chicken, tomatoes, beans and chicken broth over medium heat. Cover and let simmer.

In a sauce pan, heat the peppers, onion and garlic for about 5 minutes over medium heat. Add to the soup pot along with the spices and hot sauce.

Let simmer for about 10 minutes and serve with cilantro on top, and add shredded cheese.

Jim Harris