CHICKEN CHILI BLANCO
This recipe can easily be made in the slow cooker (5 hours) or on the stovetop (35 minutes). It produces a hearty, creamy and mildly spicy white chili that is low in fat and gluten free. It's the perfect one pot meal that's great for meal prepping and reheats well in the microwave. Use 2 cans of white beans to increase the amount of fiber in this chili. Plus, don't forget to have fun with all of the toppings!
Equipment
- 1 Slow cooker optional
Ingredients
- 2 lb Chicken boneless, skinless breast or thigh
- ½ cup Onion diced
- 1 medium Jalapeno diced
- 3 clove Garlic minced
- 7 oz Green chilis canned
- 1 tbsp Cumin ground
- 1 tsp Coriander ground
- ½ tsp Salt
- 2 cup Broth Chicken or vegetable
- 15-30 oz Cannelini beans or Grean Northern beans drained
- 2 tbsp Cream cheese 1/3 less fat
- 2 tbsp Arrowroot powder
- ½ medium Lime juiced
- 3 tbsp Cilantro optional
Toppings
- Sour Cream
- Shredded cheese
- Pickles jalapenos
- Tortilla chips
- Avocado
- Pepitas
Instructions
Slow cooker method
- Add the first 10 ingredients into the slow cooker and cook, covered, on LOW heat for 5 hours.
- Mix the arrowroot powder with a small amount of cold water and add to the slow cooker along with the cream cheese, lime juice and cilantro. Allow to heat through for about 5 minutes.
Stovetop method
- In a large pot add 1 tbsp of cooking oil and saute the chicken for 5 minutes then add the onion, jalapeno, green chilis, garlic and dry spices. Saute for 2 minutes.
- Add the broth and beans, cover and simmer for 30 minutes on low heat.
- Mix the arrowroot powder with a small amount of cold water and add to the pot along with the lime juice, cream cheese and cilantro. Let heat through for 5 minutes. do not boil.
Notes
CAL 304 CARB 19g FAT 5g PROTEIN 40g FIBER 4g SUGAR 4g NACL 805mg
Use 2 cans of beans to increase the amount of fiber and protein in this recipe.