Green Chile Chicken & White Bean Pot

Ingredients

• 3 tbsp (45 ml) olive oil
• 2 tsp (4 g) ground cumin
• 3 garlic cloves, minced
• 16 oz (454 g) chicken breast
• 1 medium (119 g) green bell pepper, diced
• 1 (14 g) jalapeño, seeded; half chopped, half sliced
• 4 cups (960 ml) low-sodium chicken broth
• 1/4 tsp (1.5 g) fine sea salt
• 2 cups (360 g) cannellini beans, no salt added, rinsed
• 3/4 cup (170 g) low-fat cottage cheese, 1%
• 3 tbsp (45 ml) fresh lime juice
• 2 (272 g) avocados, diced

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Method

1. Warm the oil in a 5-quart (4.7L) pot over medium heat with the cumin and garlic for 30 seconds. Add the chicken, green pepper, chopped jalapeño, broth and salt and simmer for 18 minutes, until the chicken reaches 165°F (74°C) inside.
2. Lift out the chicken and shred it. Crush a third of the beans against the pot to thicken it.
3. Return the chicken and the rest of the beans. Off the heat, stir in the cottage cheese and lime juice; top with the avocado and jalapeño slices.