With this cold January upon us, I really enjoy soups & stews. Plus the leftovers I get to enjoy for lunch at work for days after is also a nice bonus! This week’s recipe is another pretty healthy meal for you and your family, White Chicken Chili! Even my 3-year old said “Mmmm, tasty!” when he tried it. One serving (1 cup) is only 226 calories, and protein packed, so it fills you up and holds you until your next meal.
White Chicken Chili
- 2 lbs. chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp salt
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 4 (15.5) oz cans white kidney beans (cannellini), drained & rinsed
- 32 oz chicken broth, low sodium
- 2 cups corn, frozen
- 2 (4-oz) cans chopped green chilis
- 1 lime
- shredded colby-jack cheese, low fat
Cook on high for an hour, then low for another 1-2 hours.
Just before serving, squeeze the juice from the lime into the chili, and top with 1 tablespoon of cheese per 1 cup serving once it’s in a bowl.
**TIP: I mashed up one of the cans of beans to give the stock a bit more texture.
Per 1 cup serving:
Calories: 226 Fat: 5.2g Carbs: 20 Dietary fiber: 5g Protein: 25g