Many of us diet in order to lose weight. The restrictive nature of dieting, however, often deprives us of the foods we love. Once weight is lost old eating habits are resumed and the yo-yo effect continues.

Our lives are essentially a long string of decisions. The small moments when we say yes or no literally shape us into the people we are today. Individuals that are consistently healthy throughout their lives make good decisions on a daily basis. To truly be healthy, a person needs to make a lifestyle change.

It is possible, preferable even, to say yes to the foods we love when the foods we love are improved, to be both healthy and delicious. It will take time to adjust, but once you find your mind is on board, the body is soon to follow.

Make it easier on your taste buds by starting off small, like with this tasty white bean and chicken chili. Plump, creamy cannellini beans share the pot with slow-braised chicken thighs and a sauce of green chilis, onion, peppers, and spices.

Serve with fat-free Greek yogurt, avocado, cilantro, and lime for a satisfying bowl of hearty flavor to keep you warm through the rest of winter.

Green Chicken Chili with White Beans
Serves 4-6

4 cups chicken broth
2 lbs bone-in chicken thighs, skin removed

1 yellow onion, chopped
2 poblano peppers, seeded and chopped
2 jalapenos, seeded and chopped
1 anaheim pepper, seeded and chopped
2 teaspoons cumin
1 teaspoon coriander
1 15 oz can cannellini beans, rinsed and drained

Cilantro, avocado, lime, fat free Greek yogurt, jack/cheddar cheese, and/or multigrain chips for garnish

Bring chicken broth to a simmer in a medium sized pot. Add chicken thighs and gently simmer for 45 minutes, until chicken is cooked and tender. Remove chicken from broth and cool slightly. Reserve broth.

Meanwhile, saute onion, poblanos, jalapenos, and anaheim peppers in 1 Tbs oil over medium heat until they sweat out their moisture, about 7 minutes. Add cumin, coriander, salt, and pepper and saute until fragrant, another 30 seconds. Strain reserved chicken stock into pot and simmer 15 minutes, to blend flavors. At this point you could leave the soup rustic and chunky or blend the mixture in a blender to achieve the bright green look in the photos.

If you pureed the soup, return it to the pot. Shred chicken, removing extra fat and debris, and add to pot along with white beans. Simmer again to thicken broth slightly and blend flavors 15-30 minutes. Adjust for seasoning and serve with Greek yogurt, jack cheese, cilantro, multigrain chips, avocado, etc.