Chili, Soups, and Stews

WHITE CHICKEN CHILI (quick & easy)

In an earlier post I gave you a recipe for CROCK POT CHICKEN FOR THE WEEK. 3 lbs at a time, frozen or thawed, and so many ways to use it. This is a favorite stand by for me and is very filling. Of course, you can always use leftover chicken or pick up a rotisserie chicken at your local market.

I try to find things that are quick but still tasty and healthy after working a long day. This is one of those recipes. I also manage to get leftovers for lunch the next day.

If your a Weight Watcher this one is 7 points a serving (based on the Weight Watchers Calculator.) It’s low in fat, and high in fiber and protein. It’s very good with cornbread muffins. or a side salad, or both. It is also excellent with your favorite grated cheddar and a dollop of sour cream. Just remember they add extra calories. But if you can afford them, go for it and enjoy!

WHITE CHICKEN CHILI

SERVES 6

INGREDIENTS:

  • 1 tsp olive oil
  • 1 medium onion, finely chopped
  • 1 (4 oz) can of chopped green chiles, undrained
  • 1 1/2 Tbsp all purpose flour
  • 2 tsp ground cumin
  • 2 (15.5 oz) cans of Great Northern Beans, undrained
  • 14.5 oz. of chicken broth
  • 1 1/2 C chicken broth, cooked and chopped into cubes
  • Salt and Pepper to taste
  • Hot sauce served on the side (your favorite brand)
  1. Heat a dutch oven or stock pot over medium heat, add the olive oil.
  2. Cook the onion in the oil until soft and translucent.
  3. Add the chiles, flour, and cumin. Cook and stir for 2 minutes.
  4. Add the chicken broth and the beans and bring to a boil. Reduce the heat and continue to cook for about 20 minutes or until thickened, stirring frequently to keep it from sticking to the bottom of the pan.
  5. Add the chicken to the pan and cook an additional 10 minutes or until hot.
  6. Serve immediately.

I like Franks Hot Sauce added to mine. It’s up to you!

Til next time,

Ciao xoxo

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