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Fix & Forget White Chili

12 oz skinless, boneless
chicken breast halves, cubed
3 15 oz cans Great Northern
or navy beans, rinsed & drained
2 ½ c chicken broth
2  4 ½ oz cans diced green
Chile peppers, undrained
1 medium onion, chopped
1 ½ tsp cumin seeds (I use ground cumin)
3 cloves garlic, minced
¼ to 1 tsp cayenne pepper
¼ tsp salt

In a large skillet, cook chicken in hot oil just until lightly browned.  Place beans in a 4 quart slow cooker; mash slightly with a potato masher.

Add chicken to beans in the slow cooker.  Stir in the chicken broth, undrained peppers, onion, cumin, garlic cayenne pepper and salt.  Cover and cook on low heat for 7 to 8 hours, or high heat for 3 to 4 hours.

Garnishes:  low fat sour cream or avocado

I usually throw everything into the crock pot raw - no browning which eliminates the oil.  I turn the heat on high for about an hour, then, turn it down to low and let it cook all day until we get home

Nutrition Info:

Calories                      377
Fat                               5g
 Sat fat                        1g
Carbs                          52g
Fiber                           12g
Protein                        32g

 

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