Crock Pot White Chicken Chili
Servings: 4
Calories per serving: 436
Ingredients:
1lb of boneless skinless chicken breast
1/2 tsp salt
1/4 tsp of pepper
1/2 large onion chopped (I suggest chopped up pretty well)
1 jalapeno seeded and chopped finely (the heat in this cooks out so this is not a spicy chili)
2 tsp dried oregano
1 tsp ground cumin
2-3 garlic cloves, minced
2 cans of white great northern beans, drained and rinsed
3 cups of low sodium chicken broth
Per bowl:
1/4 cup of reduced fat Mexican cheese (Sargentos makes this!)
1 tbsp of lite sour cream
(If you choose not to use one or both toppings then deduct the calories accordingly. Sour cream is 20 cals and the cheese is 80 cals)
Directions:
Place chicken in the bottom of the crockpot. Add salt, pepper, onion, jalepeno, oregano, cumin, and garlic on top of chicken. Pour beans and broth. Stir. Cook for low for 6-8 hours or on high for 4-6 hours. Remove chicken and shred or chop. Add back to crockpot. Top each individual serving with cheese and sour cream if desired.
I always suggest dividing up the servings (left overs) before eating so that you know you have divided them equally. This heats up well as left overs.
This recipe has been floating around Pinterest in many different forms. I had found this on www.sixsistersstuff.com and I believe they adapted it from Taste of Home. I have changed it slightly to fit the needs of our family.
