The husband and I needed a meal that would be ready as soon as we got home and wouldn't need a side dish. On my never-ending quest to make a white chicken chili like one of our favorite restaurants, I came up with this. Caution: If you're like me and a little wimpy when it comes to heat, get some nonfat plain yogurt or low-fat sour cream to throw on top of this. It was spicy (IMO)! The husband thought it was great, although perhaps a little salty at first. (I think that may have been the spice packet's fault.) Inspired by BH&G
- 5 ounces boneless skinless chicken breasts, cooked and diced
- salt, sprinkled on chicken to taste
- ground pepper, sprinkled on chicken to taste
- 1 medium green bell pepper, chopped
- 1 cup onion, chopped
- 1 (15 1/2 ounce) can kidney beans, drained and rinsed
- 1 (15 1/2 ounce) can great northern beans, drained and rinsed
- 1 (15 1/2 ounce) can great northern beans, UNDRAINED
- 1 (7 ounce) candiced jalapenos (for some reason, our can had carrots in it!)
- 2 teaspoons cumin
- 1⁄2 teaspoon red pepper flakes, to taste
- 1 (1 1/4 ounce) envelope Mccormick white chicken chili seasoning mix
- 2 cups 99% fat-free chicken broth (reduced sodium, preferred)
- 1 cup water
- Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink. (This can be done the night before and kept covered in the refrigerator.).
- Cut the chicken and veggies and throw them into the slow cooker. Add in the beans - two cans rinsed and drained and one can UNDRAINED. Add the jalapenos and seasonings; stir to combine. Add the chicken broth and water.
- Cook on low for 8 hours.