Here’s what you’ll need to make this delicious, heart healthy recipe:

2 lbs Organic chicken breasts
1-2 Tbsp extra virgin olive oil
2 cloves of garlic, chopped
2 cans white navy beans
2 medium onions, chopped
1 small can mild green chili peppers, chopped
1 cup chopped fresh cilantro
2 cups chicken or vegetable broth
2-4 tsp cumin powder
1-2 tsp chili powder
Sea salt and pepper


Cook the chicken in a large soup pot in extra virgin olive oil or with garlic and onions. Remove the chicken (or tempeh) from the pan and allow to cool. When cool, shred with a fork. Add all ingredients to the large pot and simmer over medium low heat. Cook for about 30 minutes or more, stirring occasionally. Garnish with a dollop of avocado slices or Mediterranean yogurt. Enjoy!

*Tempeh makes a great vegetarian substitute for the chicken.

Tempeh, is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins.

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