A warm, hearty soup for this cold, snowy weather we have been experiencing lately! Adding chicken and greens adds a healthy twist to traditional chili. I hope you enjoy it!
Ingredients: 
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2 T olive oil
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1 large onion, chopped
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4 garlic cloves, minced
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2 lbs. ground chicken
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1 t salt, plus more for seasoning
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2 T ground cumin
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1 T fennel seed
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1 T dried oregano
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2 t chili powder
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2 (15-ounce) cans of cannellini or other white beans, rinsed and drained
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1 bunch (1 lb) Swiss chard, stems removed, leaves chopped into 1-inch pieces. (I also love spinach!)
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1 1/2 cups frozen corn, thawed
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4 cups low-sodium chicken stock
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1/4 t red pepper flakes
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freshly ground pepper to taste
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1/2 cup grated Parmesan cheese
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1/4 cup chopped fresh flat-leaf parsley
Directions:
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In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-high heat.
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Add the onion and cook until translucent, about 5 minutes.
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Add the garlic and cook until fragrant, about 30 seconds.
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Add the ground chicken, 1 t salt, cumin, fennel seed, oregano, and chili powder.
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Cook, stirring frequently until the chicken is cooked through, about 8 minutes.
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Sire the flour into the chicken mixture.
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Add the bean, Swiss chard, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits from the pan.
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Simmer for 55-60 minutes, until the liquid is reduced by half and the chili has thickened.
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Add the red pepper flakes and simmer for another 10 minutes.
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Season with salt and pepper to taste.
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Ladle the chili into serving bowls.
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I top it with sour cream, Parmesan cheese, and parsley.
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