It's the day after Christmas and winter is in full swing! For some people, this time of year can mean less than stellar eating. Relaxing a little around the holidays is expected, but just remember that they're called holiDAYS and not holiMONTHS.
With all the shopping and entertaining, we can all use a really simple and tasty meal that is large enough to feed the whole family. This white chicken chili has just enough kick to re-ignite your metabolic fire. It's low calorie, low cholesterol, high protein, high fiber, and will give your body a large dose of homemade healthy goodness.
-2 (15 oz.) cans cannellini beans
-3-4 cups cooked cubed chicken breast (I used 2 large grilled chicken breasts/3.5 cups)
-2 cups reduced sodium chicken broth (NO MSG)
-1 can fire roasted diced tomatoes
-1 cup frozen yellow & sweet white corn
-4 oz. can chopped green chilies
-1 tsp. chipotle chili pepper/chili powder
-1 tsp. ground cumin
-¼ tsp. garlic powder
-¼ tsp. salt
-reduced fat sour cream
-chopped green onions for garnish
Step 1: Grill 2 large chicken breasts. I recommend sprinkling them with some chipotle chili powder, sea salt, and black pepper. Cut into bite size cubes.
Step 2: Pour both cans of beans into a colander in the sink, rinse well with water, and allow to drain.
Step 3: In a large pot, add rinsed and drained beans, chicken, diced tomatoes, frozen corn, green chilies, chipotle chili pepper, cumin, garlic powder, salt, and broth.
Step 4: Heat on high and bring to boil. Reduce heat to medium low and simmer 20 minutes stirring occasionally. Makes 8 servings.
Top each bowl off with green onions for a nice crunch without adding crackers or extra calories. This is one instance when I highly recommend also including the sour cream garnish. It balances the spicy smoky flavors of this chili perfectly!
5 g fat
33 g protein
25 g carbs
7 g fiber
60 g cholesterol