Easy Summer Chicken Chili - for SBD Phase 1

- 1 sm. avocado, finely chopped
- 1 T lime juice (less is more)
- 1/4 tsp salt
- 1 T olive oil
- 1 med onion, chopped
- 1 sm. green bell pepper, chopped
- 1 med. jalapeno, seeded and minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 cups low sodium (or FF) chicken broth
- 1 (15 oz) can white beans, rinsed and drained
- 1 (14.5 oz) can no-salt-added diced tomatoes, with juice
- 1 lb. raw, boneless, skinless chicken breasts, cut into 1 inch cubes

"Topping"
In small bowl - or better yet a small platic container with a lid - stir avocado, lime (again start with just a little, etc,) and about 1/8 tsp of salt). Refrigerate for later.

Chili:
- Heat oil in large saucepan over med-high heat
- Cook onion, peppers, jalapeno, with chili powder and cumin for about 5 mins
- Add broth, beans, tomatoes (with juices) and cook at simmer for about 10 mins.
- Add meat and simmer another 5-6 mins or until thoroughly cooked

Divide into 4 bowls and top with avocado mix

Number of Servings: 4

Recipe submitted by SparkPeople user THESPY75.