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
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
sour cream or greek yogurt
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.