Dried beans and frozen chicken come in handy when you don’t feel like running out to the grocery store for dinner ingredients. Try this tasty recipe that is a fix it and forget it and it is also friendly on the waist and wallet. Enjoy!
16 oz chicken breast
16 oz dried navy beans (make sure you have soaked them at least 8 hours)
1 large onion, chopped
2 large stalks of celery, chopped
2 cups water
2 carrots, sliced
5 cloves of fresh garlic, minced
2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper
14 oz low sodium chicken broth
2 cups salsa verde
light sour cream & reduced fat mexican cheese (both optional)
Add soaked (make sure they are drained) beans, onion, celery, carrots, garlic, cumin, salt, cayenne pepper, broth, and water to your dutch oven. Bring to a boil and then reduce heat to a simmer. Simmer, covered, for 1 hour. Add in chicken breast and cook another 3 hours.
Remove the chicken and set aside in a separate bowl. Using a hand held immersion blender (or if you don’t have one of these, you can use a regular blender or cuisinart- you’ll just have to transfer the slightly blended/pureed soup to a different bowl before putting it all back into the dutch oven). Blend mixture slightly. Return to dutch oven. Shred your chicken and put back into the dutch oven with the bean and broth mixture. Finely shred 1 tsp of orange peel into the pot and then squeeze all of the juice from the orange into the pot. Add 2 cups (or more if you like it tomatoe-y) of salsa verde. Stir everything together. Cook for another 30 minutes. Top with sour cream and reduced fat mexican cheese.