1 lb. boneless, skinless chicken breast
1 (16 oz.) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs. fresh, chopped
4 (16 oz.) cans Great Northern beans, low sodium and/or organic
1 (4 oz.) can fire roasted green chiles
2 medium onions, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
¼ cup chili powder
2 tsp. cumin
1 ½ cups reduced sodium chicken stock
1 cup 2% cheddar, grated
Salt and pepper to taste
Step 1 – Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
Step 2 – Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
Step 3 – Cook the chili 3-4 hours on high or 6-8 hours on low.
Step 4 – About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
Step 5 – Add optional toppings if you so choose.
Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.
Eat and Enjoy!
1 serving = 1 cup
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 21 mg
Sodium: 125 mg
Carbohydrates: 39 gm
Dietary fiber: 9 gm
Sugars: 2 gm
Protein: 24 gm
Estimated Glycemic Load: 16
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Recipe Courtesy of: Gracious Pantry