Easy Chicken Chili

I really love making this soup because it’s a perfect blend of healthy & light but still satisfies that comfort food craving. Tastes even better served with cornbread, enjoy!

2 tablespoon olive oil

1 large onion, (chopped)

4 garlic cloves, (minced)

2 lbs ground chicken

1 teaspoon salt, (plus more for seasoning)

2 tablespoons ground cumin

1 tablespoon fennel seeds

1 tablespoon dried oregano

2 teaspoons chili powder

3 tablespoons flour

2 5-ounce cans cannellini or other white beans, rinsed and drained

1 bunch (about 1 lb) Swiss chard, (stems removed, leaves chopped into 1-inch pieces)

1 1/2 cups frozen corn, (thawed)

4 cups low-sodium chicken stock

1/4 teaspoon crushed red pepper flakes 

Freshly ground black pepper for seasoning

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley

The Recipe

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. andheat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds,oregano, cooked oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, the Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Recipe: Giadzy