What's for Dinner Tonight? - White Bean and Chicken Chili

A while back my sister shared this recipe with me and I tucked it away. In my search for something to make for dinner I rediscovered it. This white chili is incredible and a nice change from traditional chili. It is also lower in calories and fat with 0 mg of cholesterol, which is a bonus!

White Bean and Chicken Chili
 
1 tablespoon Canola Oil
3 large boneless chicken breasts
Salt and Pepper
2 onions, chopped
4 cloves garlic, chopped
2 - 4 oz. cans roasted green chilies, drained
1 tablespoon ground Cumin
2 - 15 oz. cans white beans, rinsed and drained
4 cups low sodium Chicken Stock
 
1. Warm skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place in skillet. Cook 6 minutes, turning once. Transfer to a plate. Drain all but 2 tablespoons fat from the pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
 
2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in blender; return to slow cooker. Shred chicken and return to slow cooker.
 
Top with sour cream, shredded Monterey Jack Cheese, chopped cilantro or sliced avocado when serving.
 
 
 
 


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