White Chicken Chili (Crock Pot)

This recipe is nice and hearty, and a great winter staple in any house.  My version is a little on the spicy side (for example, my youngest won’t eat it, but my 2 older kids love it).  I suppose you could make it milder by using plain tomatoes instead of rotel, or a “mild” version of the green chiles and verde sauce. You could also reduce the Cayenne by half.  You can also mix in some reduced fat sour cream to cut the heat.  I hope you enjoy this one as much as I do.  Best part?  It’s another great crock pot recipe for those busy nights.

Ingredients:

• 1 lb boneless skinless chicken breast
• 3 Cans of Great Northern Beans
• 1 Can Original Rotel
• 1 can of green enchilada sauce (Enchlidada Verde)
• 1 Can of reduced fat chicken broth
• 1 small can of roasted green chiles (or regular diced green chilis if you can’t find roasted)
• 1 Cup of Corn (frozen or canned)
• 1/2 an onion, chopped
• 1 TBSP water
• 1/2 TSP cayenne pepper
• 1 TBSP cumin
• 1/2 TSP Pepper
• 1 TSP Salt

Directions:

1. Drain the liquid from your Rotel, and Corn if you’re using canned. Also drain 2 of the 3 cans of beans.
2. Place Chicken in the crock pot, and pour contents of all the cans on top of it.
3. Place Chopped onion and 1 TBSP water in a small bowl and microwave for 30 seconds.  Then dump it into the crockpot.
4. Add Cumin, Salt, Pepper, and Cayenne Pepper into the Crock Pot.
5. Cook on low for 8 hours.
6. Remove Chicken, shred it with a fork, and return it to the pot.
7. Stir the soup, and enjoy.  Serve with low fat sour cream and shredded cheese. (not calculated in this calorie count)

Makes 10 (1 Cup) Servings= 188 Calories per serving

Appx 4 Weight Watchers Points Plus per cup

Tags: Chicken Chili, Crockpot chili, crockpot white chicken chili, slow cooker chili, slow cooker white chicken chili, White Chicken Chili, White Chili