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INGREDIENTS:

  • 1 1/4 pounds boneless skinless organic chicken breasts
  • 4 cups low-sodium chicken stock 
  • 2 cans reduced-sodium white beans – (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
  • 2 cans diced green chiles – (4.5-ounce cans)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh cilantro, chopped
  • Fresh lime wedges
  • For serving – the toppings add important flavor, so LOAD IT UP!
    • diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

PREPARATION:

  • Place chicken in bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  • With an immersion blender puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili). Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.  Makes 6 servings.

NUTRITION INFO:

Per serving (without toppings) : Calories 315,  carbs 36gprotein 34gfat 4g, sat fat 1g, chol 60mg, fiber 8gsugar 2g
Reference:  www.wellplated.com