Creamy white chicken chili is one of those recipes that sounds decadent, and tastes decadent, but, with a little of my easy tricks, won't break the calorie bank.
Ingredients
Olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
2 small carrots, chopped
2 ribs of celery, chopped
3 small cloves of garlic, minced
2 large boneless, skinless chicken breasts, around 1.5 lbs
2 cups chicken stock, reduced sodium preferred
2 4-oz cans diced green chiles
2 cans great northern beans, reduced sodium preferred, drained and rinsed
Seasoned salt for chicken breasts
2 tsp ground cumin
2 tsp dried oregano
Pinch cayenne pepper
4 oz cream cheese, reduced fat preferred
Corn chips, Greek yogurt (or sour cream), and cilantro for serving
Instructions
Season the chicken breasts with seasoned salt.
Add olive oil to a large pot over medium high heat. Brown the chicken breasts for 2 minutes per side. The chicken will not be cooked through.
Return the chicken to the pot along with the stock and chiles. Bring to a boil, cover, reduce heat, and simmer for 30-45 minutes, or until the chicken is falling apart.
Shred the chicken.
Mash one can of rinsed and drained beans with the back of a fork. Add the chicken and mashed beans back to the pot. Increase the heat to medium high and cook for 15-20 minutes, stirring almost constantly, until the chicken is broken down.
Add the last can of beans and the cream cheese to the pot. Stir until the cheese is melted and the beans are heated through.
Serve the chili topped with greek yogurt, corn chips, and cilantro.