Original recipe by Giada de Laurentis
Adapted recipe by Kitchen Groovy
2 T olive oil
1 large onion, chopped
1 pound ground chicken
1 tsp. salt, plus more for seasoning
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 tsp. chili powder
3 T flour
1 15oz. can cannellini beans, or other white beans, rinsed and drained
1 pkg. frozen spinach, thawed (I threw mine in frozen, and it was just fine)
1 1/2 C frozen corn, preferably sweet corn
1 15 oz. can chicken broth or stock
1/4 tsp. red pepper flakes
Freshly ground pepper for seasoning
1/2 C shredded mozzarella cheese
In a large pot, heat the oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add ground chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn and chicken stock. Bringg the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer roughly 30 minutes on low. Add red pepper flakes and simmer. Season with salt and pepper. Stir in mozzarella cheese.
Ladle into bowls, spinkle with cheese and chili powder.