THE PULSE

Serves 4.
 

This recipe is about as easy as it gets! We used shredded rotisserie chicken (which you can buy pre-cooked from many grocery stores), but you could also use canned chunk white chicken in a pinch.

We love that white beans are the star of this recipe—white beans are a good source of protein, fiber, copper, folate, and iron. They’re also high in polyphenol antioxidants, which combat oxidative stress in your body, which may protect you against chronic illnesses, including heart disease and certain cancers.

This delicious, warming meal is perfect for a busy weeknight dinner in winter. If someone in your family isn’t a fan of peppers, feel free to skip the jalapenos and green chiles in the chili—you can always add them after as a topping!
 

What you need:

• 1 tbsp olive oil
• 1 onion, diced
• 2-3 cloves garlic, minced
• 1 jalapeno, minced
• 1 can fire-roasted diced mild chiles (4 oz total)
• 2 cans white beans (30 oz total), rinsed and drained
• 3-4 cups chicken broth 
• Juice from 1 lime
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp dried oregano
• 2 cups shredded rotisserie chicken (or canned chunk white chicken)
• Salt and pepper, to taste

Optional toppings: Chopped cilantro, avocado slices, sour cream, shredded cheese

What you do:

1. In a large pot, heat your oil over medium-high. Cook the onions until translucent, about 4 minutes. Add the garlic and jalapeno (if using) for an additional 2 minutes.
2. Add the rest of your ingredients. Stir and simmer on low for 10 minutes.
3. Serve with desired toppings.