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.

"Every record has been destroyed or falsified, every book rewritten, every picture has been repainted, every statue and street building has been renamed, every date has been altered. And the process is continuing day by day and minute by minute. History has stopped. Nothing exists except an endless present in which The Party is always right." - George Orwell, 1984