This is great:

Low Carb Mexican Chicken Chili


· 1 medium onion, chopped
· 1 tablespoon olive oil
· 1 garlic clove, minced
· 2 chicken breast, grilled / shredded
· 2 cups chicken broth
· 1 teaspoon ground cumin
· 1 teaspoon dried oregano
· 1 teaspoon cayenne pepper
· 1 can great northern beans, drained, divided
· 1 can pinto beans, drained
· 1 cup shredded Mexican blend cheese
· 1 chopped jalapeno pepper (optional)
· Cilantro, for garnish


1. Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.
2. Add garlic, sauté for one minute.
3. Add chicken, chicken broth, cumin, oregano and cayenne. Reduce heat to low and allow to simmer.
4. Using a food processor or a potato masher, mash one half of great northern beans until it resembles a chunky paste. Add the paste and remaining two cans of beans to the pot.
5. Partially cover and allow to simmer for 10 minutes, stirring occasionally. The bean paste will help
6. Top with cheese, jalapenos and cilantro as desired.

“Together, let us take up the challenge to reawaken America's religious and moral heart, recognizing that a deep and abiding faith in God is the rock upon which this great Nation was founded.” - Ronald Reagan, May 4, 1982