Second to traditional (red) chili, is White Chili, for me! I have a white chili recipe I make for company or to give away that isn’t quite as healthy as the one below-we’ll share that one on another day. Here is a super easy and very healthy white chili that you should try!
Crock Pot Santa Fe White Chicken Chili
Serve over brown rice and don’t forget the toppings: Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.
Servings: 8 servings • Size: 1 cup
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
A crock pot is a great time saver! Fill it and go!
Directions: Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over Brown rice, opt.
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