Tuesday, January 25, 2011

White Chicken Chili

This style of chili is becoming more and more poplular.  I entered a chili contest last year and I made the normal style of chili but this style won!  Give it a try....

4 cups low-sodium chicken broth
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
2 cans (15-ounce size) great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 tablespoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
1 cup frozen corn kernels
1/2 cup fat-free sour cream
1/2 teaspoon salt
Freshly ground pepper, to taste


Mix the broth, chicken, beans, zucchini, onions, cumin, garlic, and chili powder in a slow cooker. Cover and cook on High until the chicken is cooked through, about 3 1/2 hours.

Stir in the corn and sour cream; cook until heated through, about 5 minutes longer. Season with the salt and pepper and serve.

Per serving: 193 Cal, 3 g Fat, 1 g Sat Fat, 34 mg Chol, 264 mg Sod, 19 g Carb, 6 g Fib, 21 g Prot, 64 mg Calc.

This recipe from CDKitchen for Chicken White Chili serves/makes 8

1 comment:

  1. I made a white chicken chili this weekend for my husband. He said it had a little too much corn but it was good. I really missed the tomatoes in it. I love tomatoes...