Wednesday, October 8, 2014
White Chicken Chili
Autumn is here. Leaves are falling (much to my husband's chagrin). Evenings are getting colder. People are getting sicknesses. In fact, hubby's in the throes of an awful cold right now, poor guy! Was sitting here, thinking, what can I feed him for dinner that is yummy, warm, comforting. He's at work, had to trudge downtown today for an important meeting. He'll be coming home later, tired, most likely frustrated at either traffic or train ride, wanting something that will be ready the instant he walks in the door.
He's always talking about an amazing white chili he had somewhere, can't even remember where. I've tried it a couple times, and have gotten close. I usually shy away from white chili because it just takes one wrong ingredient to throw off the color! And now that I'm trying to make our dinners align with Trim Healthy Mama (there's that word again, I'm serious, go check it out!), I had extra thinking to do. I had all the ingredients except for the green chiles. A quick trip to our grocery store less than a half mile away and that was solved.
It's brewing in the crockpot awaiting his arrival. (And you'll only SEE this post if he deems it worthy!).
White Chicken Chili (E on THM)
2 lbs Ground Chicken (make sure it's the lean, lean, lean cut; or use two lbs of chicken breast cut in chunks)
2 Cans Great Northern Beans, drained & rinsed well
1 medium onion, diced
1 Cup Low Sodium, Low Fat Chicken Broth (or fat free, or homemade with fat skimmed off!)
2 small cans diced green chiles
1 Tbs dried minced garlic (or 2 cloves)
1 Tbs. Cumin Powder (or to taste if you like more smokey of a taste)
1/2 to 1 tsp White Pepper Powder (usually found in asian markets)
*note, if you like spicier, add more white pepper, more green chiles and maybe a jalepeno! :)
Brown ground chicken with the diced onion until just cooked through. In a 5 qt crock pot place beans, green chiles, minced garlic and other spices. Add the brown ground chicken with onion mixture on top. Pour in the chicken broth. Cook on low 5-7 hours.
I topped mine with a little bit of 0% Fat Greek Yogurt and about a tbs of 2% Mexican Blend Cheese.