White Bean Chicken Chili

White Bean Chicken Chili
Warm Corn Bread
Fresh Garden Salad

This simple meal takes only minutes to make and tastes delicious. Leftovers can be frozen in single portion sizes to be reheated for a warm lunch at work.

Ingredients:

• 2 cups of Great Northern Beans or Navy Beans, cooked
• 2 cups of cut up chicken tenderloins
• 1 chopped onion
• 1 can of chicken broth
• 2 cans of diced green chilis
• 2 teaspoons of cumin
• 1 teaspoon of salt
• ¼ teaspoon of pepper
• 2 tablespoons of cornstarch
• Cornbread ingredients (use the recipe on your cornmeal box)
• ½ head of iceberg lettuce
• ½ cup of shredded carrots
• 1 chopped tomato
• ½ cucumber, sliced

The night before:

Soak the beans overnight in the crockpot in just enough water to cover them.

In the morning:

Drain the beans, cover with water again, and cook on LOW for 6-8 hours.

30 minutes before dinner:

1. Mix together the cornbread ingredients and place in the oven to bake.
2. Drain the beans.
3. Saute the chicken and onion in two tablespoons of chicken broth until the chicken is cooked and the onion is tender. Mix the cornstarch with ¼ cup of broth. To the pan add the rest of the broth, the beans, the chilis and spices. Let it simmer for ten minutes.
4. Chop the lettuce and add the other fresh vegetables. Toss.
5. Stir the cornstarch and broth mixture into the pan and cook for another 2-3 minutes, or until it thickens.
6. Serve the salad with the leftover Caesar dressing from the night before, or any other dressing of your choice.