Moving into the fall season leads us to more hot and savory soups and chilis. This white chicken chili can be cooked during the workday and ready in time for the family to enjoy. Add other vegetables into the chili itself or pair with roasted vegetables for the perfect fall meal.
4 to 8 hours
1 green pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 (4-ounce) can diced green chilies
1.5 pounds boneless, skinless chicken breasts
32 ounces low sodium chicken broth
1 ¼ teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground chili powder
2 teaspoons ground cumin
1 (15-ounce) can no salt added navy beans, drained and rinsed
1 (15-ounce) can no salt added pinto beans, drained and rinsed
Pinch of ground red pepper (optional)
- Place all ingredients, except beans, in a slow cooker and stir together to combine.
- Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours.
- When there are about 30 minutes left in cooking, remove the chicken and shred it. Add it back to the slow cooker along with both cans of beans and cook for 20 to 30 more minutes.
- Serve each portion with toppings such as diced avocado, cilantro, lime wedges, a dollop of plain Greek yogurt (in place of sour cream), or a sprinkle of low-fat shredded cheese.
Serving Size: 1 1/3 cups (toppings not included)
Calories: 216, Fat: 2g, Protein: 25g, Carbohydrates: 22g, Fiber: 7g, Sodium: 469mg
Adapted from: http://popculture.com/healthy-living/2016/04/07/recipe-slow-cooker-white-chicken-chili/