Serves: 5

Total estimated calories for the whole recipe: ~2,450 kcal

Per serving (1/5 of total): ~490 kcal

I love doubling this recipe to freeze in batches for quick, healthy lunches!

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 3 (15 oz) cans cannellini beans, drained and rinsed

• 3 cups low-sodium, fat-free chicken broth

• 4 poblano peppers, seeded and chopped

• 2 serrano peppers, seeded and chopped

• 1 large yellow onion, chopped

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

• 1 tablespoon chili powder

• 1½ teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon ground coriander

• 2 teaspoons salt

• ½ cup medium salsa verde

• Juice of 2 limes

Instructions

1. Prepare the vegetables: Chop the onion, poblano peppers, and serrano peppers.

2. Sauté: In a large stockpot, heat olive oil over medium heat. Add the chopped onion and peppers. Cook for about 10 minutes, stirring occasionally, until softened.

3. Add aromatics: Stir in the garlic, chili powder, cumin, oregano, coriander, and salt. Cook for 1 minute to toast the spices.

4. Combine and cook: Add the cannellini beans, chicken breasts, and chicken broth. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15–20 minutes or until the chicken is fully cooked.

5. Shred the chicken: Remove the chicken from the pot and let it cool slightly. Shred using two forks or a shredder.

6. Finish the chili: Return the shredded chicken to the pot. Stir in the lime juice and salsa verde. Simmer for a few more minutes until heated through.

7. Serve and enjoy!
   

LINK TO CHICKEN SHREDDER