This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
8ozcooked chickenskinless, boneless, shredded white or dark meat
1mediumonionchopped
4ozMushroomssliced
1/2poundFresh kalechopped
114 oz canchicken brothlow fat and reduced sodium
2cupswater
115.5 oz canNavy beansdrained and rinsed
115.5 oz canWhite corndrained and rinsed
14.5 oz canGreen chilieschopped
2tspLemon pepper seasoning
2tspdried parsleyor 1/4 cup fresh parsley
1tsproasted garlicthis comes in a jar (or use 1 minced garlic clove)
1/2tspCumin
1/2tspchili powder
1/2tspdried mustard
1/2tspTurmeric
black pepperto taste
1-2 Tbs.olive oil
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Instructions
In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
Add kale in the last few minutes and cook until tender. Serve hot.
Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cool; break into bite-sized pieces.
Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently.
Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.
