1 Tbsp. vegetable oil
4 boneless chicken breasts cut into one half inch pieces
1 white onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 jalapeno peppers, seeded and sliced
1 16-oz. can navy beans
1 10-oz. package white shoepeg corn
1 15-oz. can chicken broth
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. red pepper
Shredded cheddar cheese for garnish
Heat oil in a large skillet and cook chicken, onion and garlic until chicken is cooked through. Add celery and peppers saute until tender. Add beans, corn, chicken broth, cumin, chili powder and red pepper; simmer for 30 minutes. Serve with fresh parsley and cheddar cheese sprinkled on top.
The Skinny: Use skinless chicken. You can probably get away with light cheese.