This weekend I made White Chicken Chili for the first time. Chili is always a challenge for me to keep “recipes” on because it’s never the same from one time to the next. A lot of it depends on what I have stocked and what’s been on sale recently. Leftovers are usually saved in pint or quart freezer bags and frozen flat for easy thawing. I’m usually more of a ground-turkey taco chili fan, but I needed a change of pace and had a few recipes for chicken and turkey chili pinned. They all looked way too involved, so I improvised. Here’s what I came up with
1.5 pounds of boneless skinless chicken
3 chicken bouillon cubes
1 can cannellini (white) beans
1 cup frozen corn
1 packet McCormick White Chicken Chili mix
2 Tablespoons half and half
1 Tablespoon minced garlic
some minced onion
Cook the chicken in the slow cooker with 1 cup of broth (made with 1 of the cubes) until done. Then add the rest of the ingredients on low for 2-4 hours depending on your slow cooker temperature. Easy! Makes about 8 servings for about 210 calories and 4 grams of fat per servings.
Bariatric Berks 