Monday is here and with it generally comes a little stress, a little anxiety, and a little depression that the weekend is over. I’m sure by now you all know how crazy my schedule is, I love to eat good food but honestly when I walk in the door at 8:00 some nights the idea of cooking something elaborate makes my head hurt. So each Monday I’m going to start sharing an easy, healthy recipe that requires minimal ingredients. Because we need to take care of ourselves, it’s a new year, so our health, our happiness and our sanity should be our priority!
Prep: 2 minutes; Cook: 13 minutes
2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
Light sour cream (optional)
Chopped fresh cilantro (optional)
1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.