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Tuesday, October 16, 2012

White Chicken Chili

I cannot believe I haven't posted this before! I actually went to my blog today to remind myself of how to make this and was shocked that it wasn't here! So I worked it out and here it is in all it's glory and I do mean glory. I forgot how much I love this dish.

1 lb boneless skinless chicken breast
2 t canola oil
1 t salt
1 onion, diced
2 T fresh garlic, minced
1 t ground cumin
1 t chili powder
1 (14 oz) can great northern beans, drained
1 (14 oz) can pinto beans, drained
1 cup chicken stock
1 cup water
1 (4oz) can chopped green chilies

Optional toppings:
chopped cilantro

Heat a large pot over high heat. Add oil. Season chicken with salt and fresh cracked pepper. Add seasoned chicken to the pot, saute about 4 minutes. Add onion, garlic, cumin, chili powder, and Saute for about 2-3 minutes. Add the chicken stock and the water, then the white northern beans, bring to a boil then reduce heat and simmer for 5 minutes. Meanwhile take the pinto beans and mash them in a bowl then add the can of diced green chilies, mix well then add to the soup to thicken. Cook about 5 more minutes. Serve and top with cilantro, lime and avocado.

One of my best secrets is stock, not broth, it really makes a difference in your food!

Season chicken with salt and pepper before adding it to the pot.

Next add, the onion, garlic, cumin, chili powder, water and stock and white beans.

Pour beans into a bowl and grab a fork!

Mash the beans, it takes about 2-3 minutes, then add the chilies, this turns this from soup to chili!

The avocado, lime and cilantro are crucial to the yumminess of the dish!

Weight Watcher Friends: This pot of chili makes 6 one servings and each one is 6 points. In terms of optional toppings, the cilantro and lime are 0 points but you'll have to add points for the avocado if you add it.

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