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Sunday Supper with Lunchbox Love – White Chicken Chili

This recipe would certainly add to any game day menu!  I liked it because it’s WARM! And at this point, I think most people are trying to find that warmth right now. I’m not going to lie – I’m under a blanket typing!

A little secret: You know how we roll by now… hide the veggies. HA! Nothing new! I actually hid a zucchini in this chili! I made a few other changes to this recipe either to save on time and/or dishes. I, also, used turkey cutlets instead of chicken because that’s what I had. I, personally, need a recipe for cooking most meals so I rarely change recipes. See my notes in green (This is a crockpot recipe but I made it in a regular old pan).  This recipe is from Well Plated. There’s so many yummy recipes on their page!

 

So, enjoy the game and may your team WIN!

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Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts — (about 2 to 3 breasts)
  • 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) — (32 ounces)
  • 2 cans reduced-sodium white beans — (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
  • 2 cans diced green chiles — (4.5-ounce cans) I used one can
  • 3 cloves garlic — minced
  • 1 small yellow onion — (or 1/2 large) finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • zucchini, chopped 🙂
  • For serving — the toppings add important flavor, so LOAD IT UP!: diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Instructions

  1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.NOTE: I did not use a crockpot. I sautéed garlic, onion, jalapeno, and zucchini in a little bit of olive oil. Then added all ingredients including chicken (turkey) until it was cooked through.
  2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.)I skipped this step completely!
  3. Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

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