Low-Fat White Chicken Chili

Nothing says comfort food like a big bowl of chili and cornbread muffins! This white chili recipe is great for several reasons. First of all, the fat and calorie content are significantly lower than your average red meat chili. There are only 4 grams of fat and 160 calories per cup. And second of all, it can either be made on the stove or in the crock pot! I love recipes that are versatile and give people options depending on time constraints.

This chili also freezes well. Personally, I could make a big old pot, and eat it every day for a week! But if that's not your style, divide it into small, single-serving containers and stick them in the freezer. It will last for about three months in the freezer.

I like to serve my chili with cornbread muffins and cilantro. But you can add whatever toppings you want: sour cream, tortilla chips, cheese, green onions, avocado, etc.

Low-Fat White Chicken Chili

Yield: 15 cups of chili

Calories: 160 calories per cup

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 48 ounces chicken broth
• 1 (48 ounce) jar Great Northern Beans
• 1 (16 ounce) jar medium salsa
• 1 Tablespoon cumin
• 1 Tablespoon garlic powder
• 8 ounces shredded pepper jack cheese

Directions

If making chili on the stove top...

1. Preheat oven to 350 degrees Fahrenheit
2. Spray a baking pan with non-stick cooking spray ad place chicken in pan
3. Bake chicken breasts for 25 minutes or until they're no longer pink inside
4. Remove chicken breasts from oven and let them cool off for about 10 minutes
5. Once chicken is cool enough to touch, chop the chicken up into small chunks and set aside
6. Add chicken broth to 6-quart pot and set stove temperature to medium heat
7. Once the broth starts to boil, drain Great Northern Beans in colander and add beans to broth
8. Then add chicken, salsa, cumin, and garlic powder
9. Turn stovetop temperature to low heat and simmer for 1/2 hour
10. Add pepper jack cheese
11. Stir until cheese has melted and serve

If making chili in the crock pot...

1. Preheat oven to 350 degrees Fahrenheit
2. Spray a baking pan with non-stick cooking spray ad place chicken in pan
3. Bake chicken breasts for 25 minutes or until they're no longer pink inside
4. Remove chicken breasts from oven and let them cool off for about 10 minutes
5. Once chicken is cool enough to touch, chop the chicken up into small chunks and set aside
6. Add chicken broth to 6-quart crock pot and set crockpot temperature to high heat
7. Once the broth starts to boil (it will take about 1 hour), drain Great Northern Beans in colander and add beans to broth
8. Then add chicken, salsa, cumin, and garlic powder
9. Turn crock pot temperature to low heat and let simmer for at least 1 hour (up to 4 hours)
10. Add pepper jack cheese
11. Stir until cheese has melted and serve