Ingredients

2 Tbsp. Olive Oil (to be divided)

6-8" segment chicken chorizo uncooked casing removed (if using cooked slice into thin segments and add with chickpeas)

1.5lbs. skinless bonless chicken breasts

3/4 tsp salt

1 large onion, coarsely chopped

4 garlic cloves minced or pressed

2 tsp. cumin

2 chipotle peppers chopped and seeded (this will make it spicy, if you dont like spice only add one)

1/4 cup salsa

1 can diced no salt added tomatoes

2 cans chickpeas rinsed well and drained

2 cups great northern beans well rinsed and drained

1/2 cup washed dried and chopped cilantro (or parsley for different flavour)

Low Sodium reduced fat chicken broth (.5 cup… or more if making a soupy stew)

Preparation

  1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil
  2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min.
  3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender
  4. Add chipotle and cumin and stir
  5. When chicken is done cooking remove from pot and cool with cold water, shred chicken.
  6. Return chorizo to pot, stir, add chicken and salsa
  7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low.
  8. Add remaining cilantro and salt and pepper to taste

Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium