Recipe Image

White Chicken Chili

  • 20 m
  • 2 h 20 m
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

    • 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)

Directions

  • 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.
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