Chicken chili is packed with fiber-rich beans. Fiber, among its many health benefits, has been shown to lower cholesterol. It is also rich in carbohydrates. vitamin A and C. Potassium, iron and magnesium. Each serving is about 240 calories

• Debone a Rotisserie chicken -removing all the skin and using only the meat and cut into cubes
  or 4 boneless thighs or 2 large chicken breasts – cut them into cubes.
• 1 cup of Northern beans cooked
• 1 cup of corn
• 4 cloves of garlic-minced
• 2 cups of chicken stock
• 1 onion chopped into cubes
• 1 ½ cups of frozen corn
• 1 cup chopped celery
• 1 tsp of dry parsley leaves
• 3 Tb of Olive oil
• 1 Tb of corn starch dilute it in ½ cup of water to make a thick paste for thickening the soup

In a deep pan sauté the deboned pieces of chicken. Cut them into cubes either fresh or the already bought rotisserie chicken and cook them and then add the chopped onion. After the chicken is fully cooked add the garlic, celery and the dry parsley and cook it for another 2 more minutes. Add the beans and the stock and cook till the beans are fully cooked. Lastly add the frozen corn and let it cook for 7 minutes. Add the corn starch as a thickening paste. Serve hot!