White Chicken Chili

White Chicken Chili

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From: Diabetic Living Magazine

This diabetic-friendly chicken chili recipe provides 22 grams of protein in each serving. Consider topping chili with Greek yogurt instead of sour cream to reduce calorie and fat content.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 (15 ounce) cans no-salt-added Great Northern beans, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • 1 pound skinless, boneless chicken breast halves
  • 2 cups finely chopped onions
  • 1½ cups chopped desired-color sweet peppers
  • 2 4-ounce cans diced green chile peppers, undrained
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1½ cups shredded Monterey Jack cheese (6 ounces) (optional)
  • Plain fat-free Greek yogurt (optional)
  • Fresh cilantro leaves (optional)

Preparation

  • Prep

  • Ready In

  1. In a 4- to 5-qt. slow cooker combine beans, broth, chicken breast, onions, sweet peppers, chile peppers, garlic, cumin oregano, salt and cayenne pepper. Cover and cook on low 4 to 5 hours or high 2 to 3 hours.
  2. Remove chicken; shred using two forks. Return shredded chicken to cooker. If desired, top servings with cheese, yogurt and/or cilantro.

Nutrition information

  • Serving size: 1½ cups each
  • Per serving: 239 calories; 3 g fat(0 g sat); 10 g fiber; 32 g carbohydrates; 22 g protein; 29 mcg folate; 41 mg cholesterol; 5 g sugars; 145 IU vitamin A; 89 mg vitamin C; 128 mg calcium; 3 mg iron; 582 mg sodium; 771 mg potassium
  • Nutrition Bonus: Vitamin C (148% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, ½ starch, ½ vegetables

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