1 lb. skinless, boneless chicken breasts
1 can white navy beans (drained and rinsed)
3 cans (14-1⁄2 oz. each) chicken broth
1 clove garlic (chopped very small)
1 1⁄2 cups chopped onion
1 1⁄2 cups chopped celery
1 1⁄2 cups grated carrots
1 tsp. cumin
1 tsp. oregano
1/2 tsp. cayenne pepper
7 oz. diced green chilies
Pre-cook beans by simmering in slightly salted water. Cut chicken into small pieces and cook without added fat. Cook garlic, onion, celery, and carrots in broth until tender. Drain beans, add to chicken, vegetables, and broth. Add chilies and seasonings.
Four servings: 319 calories, 41 grams protein
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 - call 237-4580.
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