Prep
10 min
Total
30 min
Serves
5
INGREDIENTS
- 2 tbsp canola oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 820 ml canned, whole tomatillos drained
- 1/4 cup water
- 8 boneless, skinless chicken thighs thinly sliced
- 540 ml canned navy beans drained and rinsed
- 4 cups packed baby spinach
METHOD
- Heat a pot over medium. Add oil, then onion. Cook until soft, about 6 minutes. Add garlic and spices. Cook for 30 seconds. Add tomatillos, breaking them up into chunks with a wooden spoon. Reduce heat to medium-low. Simmer for 5 minutes.
- Stir in water and chicken. Increase heat to medium. Gently boil, stirring often, until chicken is cooked through, 7 to 8 minutes. Stir in beans and spinach until just wilted, about 1 minute. Spoon into bowls and serve with toppings.
NUTRITION
Calories 407
Protein 41 g
Carbohydrates 27 g
Fat 15 g
Fibre 7 g
Sodium 946 mg
