I like to make this dish to meal prep for healthy lunches. I personally like it because when I am trying ( key word *TRYING*) to eat healthy I still want something very flavorful and full of good ingredients. This is chocked full of veggies and lots of chicken. Top with a little fresh avocado and some shredded cheese and you are golden. It’s so good you will feel like you are getting away with something.
A few notes on this recipe:
- I call this chili because it has a tomato base instead of a broth base, but it could also double as a great tortilla soup recipe.
- To make perfect “tortilla strips” to accompany this soup you can cut corn tortillas into thin slices and fry them in vegetable oil for a couple of minutes until lightly browned. I also recommend topping with onions, grated cheese, avocado and sour cream.
- Usually I am all about shortcuts when I can, but I advise you not to use an already cooked rotisserie chicken for this recipe. The tenderness on the cook of the chicken makes this recipe.
- I recommend crushing the tomatoes by hand as I find it very therapeutic, but if you do use a food processor only do 6-8 pulses. You still want there to be texture in the soup – not just a puree.
- For a little more spice you can also add a small can of green chiles. I also like to add corn sometimes as well.
- Since this recipe requires so much chopping I recommend a vegetable chopper. It makes the process go by so much quicker and all of your veggies come out the same size.
Healthy Chicken Chili
Healthy Chicken Chili
- 2 Large Yellow Onions, Chopped
- 1/8 Cup Olive Oil, plus extra for chicken
- 2 Cloves Minced Garlic
- 2 Red Bell Peppers, cored seeded and chopped
- 2 Yellow Bell Peppers, cored, seeded and chopped
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Dried Red Pepper Flakes
- 1/4 - 1/2 Teaspoon Cayenne Pepper, depending on taste preference
- 1 Teaspoons Salt ( add more to taste)
- 2 28oz. Cans Whole Peeled Plum Tomatoes in puree, undrained
- 1/4 Cup Minced Fresh Basil
- 4 Split Chicken Breasts, bone in, skin on
- Freshly Ground Black Pepper
- Step 1 Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and place them on a foil lined baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 40 minutes until just cooked. Let cool. Discard the skin and separate the meat from the bones and either shred the chicken or cut it into 3/4 inch chunks. Set aside.
- Step 2 Cook the onions in the olive oil over medium meat for about 10 minutes, until translucent.
- Step 3 Add garlic and cook one more minute.
- Step 4 Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook another minute.
- Step 5 Crush the tomatoes by hand or in food processor and add to the pot along with the basil.
- Step 6 Bring to a boil and then reduce the heat and simmer uncovered for 30 minutes.
- Step 7 Add the chicken to the chili and simmer uncovered for another 20 minutes.
- Step 8 Serve your toppings of choice.