Hearty and nutritious, this can be an appetizer or serve as your main dish. A little bit of corn and cilantro rounds out this tasty chili nicely. Enjoy!
Grill several chicken breasts with a light dressing of olive oil, lemon, sea salt, and pepper.
Chop:
-1 small sweet onion
-2-3 cloves of garlic
-1 large peeled sweet potato
Heat 3 TBSP of avocado oil in a large soup pan over medium heat, then add in chopped veggies. Sear for 5 minutes.
While searing:
-Rinse and chop one cup of fresh cilantro
-Rinse one can of black beans and set aside
-Set aside one cup of sweet corn
Add all three into the soup pan. Add a little extra oil in to keep the bottom of the pan wet. Next, add in:
-1 tsp of sea salt
-1 tsp of pepper
-1 tsp of cumin
-1 tsp of paprika
-1 tsp of apple cider vinegar (optional)
Stir for 3-5 minutes to soften up the corn and beans while combining all the flavors. Then add four cups of chicken stock (one box), bring to a boil, then reduce to a low heat and cover. Cook for 20-25 minutes. At the end, finely chop and add in your grilled chicken. Mix up, serve, and enjoy this healthy recipe!
