Chicken Chili

480 grams Chicken Breast (cooked), no skin, roasted
1 tbsp Olive Oil
1 cup, chopped Onions, raw
2 clove Garlic
1 cup, chopped Carrots, raw
10 grams Jalapeno Peppers
2 tsp Chili powder
2 tsp Cumin seed
1 cup Beans, navy
2 cup Great Value Diced Tomatoes (in Tomato juice)
1 cup Chicken stock, home-prepared
0.75 cup Green Giant - corn nibblets (whole kernal corn)
0.125 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
0.33 tbsp Cilantro, dried
0.25 oz Radish, Fresh
0.1 cup Cheese, Kraft Mexican Style Taco Cheese

n a large pot heat olive oil over medium heat; sauté olive oil, onion, garlic and carrots for 2 minutes. Stir in chili powder, green chilies and cumin, cook for 1 min. Add chicken, navy beans, tomatoes and chicken stock, bring to a boil and reduce to a simmer, cook for 50 minutes. Then add corn continue cooking for another 10 minutes. Finally season with salt and pepper to taste and garnish with a dollop of yogurt, cilantro, radish and mexican cheese blend.
Serves 8-10 Tip: Serve with a side salad.


Serving Size: Serves 8-10