Chicken chili

It is finally feeling like fall here in Alexandria, VA. The crisp, cool weather makes me want to eat all the soups. This healthy Chicken Chili really hits the spot. I love that it is made in a slow cooker. I just set it and forget it.

Prep time:15 minutes Cook time:6 hours Yield: 8 servings per serving - Calories 330, fat 6g, carbs 36g, protein 38g, fiber 9g

Ingredients:

• thawed boneless, skinless chicken breasts - 2 1/2 pounds

• great northern beans, rinsed and drained - 2 (15 ounce) cans

• refried beans - 1 (16 ounce) can

• chicken broth - 2 cups

• Rotel-style tomatoes and chilies - 2 (10 ounce) cans

• diced tomatoes - 1 (14 1/2 ounce) can

• chopped onions - 1/2 cup

• chopped celery - 1/2 cup

• chopped bell pepper, any color - 1/2 cup

• frozen or fresh corn - 2 cups

• salt - 1 tsp

• ground cumin - 2 tsp

• chili powder - 2 tsp

• onion powder - 1 tsp

• garlic powder - 1/2 tsp

• Optional Toppings:

• sour cream or greek yogurt

• chopped cilantro

• jalapeños

• shredded cheese

• tortilla chips

Instructions: 1. In a crockpot, place chicken in the bottom. 2. Blend the beans with the chicken broth in a blender and pour into the crockpot. 3. Add all the other ingredients except the toppings.

4. Cook on low all day or on high heat for 5-6 hours. 5. Shred chicken before serving.