I got this chili recipe from my little sister who is super proud of how healthy it is. I’m not usually much of a chili fan, but this stuff is awesome! It’s easy to make, just dump stuff in the crock pot. It’s relatively cheap, around a dollar per serving, and it’s delicious. We had lots of left-overs, but this is one of those things that seems to taste even better the second or third time around.
White Chicken Chili (large crock pot version)
2 large boneless skinless chicken breast (About 2 lb.)
4 cans White/Northern beans
1 can (15 oz.) Pinto beans
2 4 oz. cans of diced green chilies
2 – 2 1/2 c. Water
1/4 – 1/2 c. Flour (for thickening)
1 Carroll Shelby’s White Chicken Chili Kit
Drain & Rinse all beans (reduces sodium) and add with chilies to crock pot.
In a side bowl, mix 2 cups water and the kit’s Masa flour, jalapeno& bell pepper
Packet, and spice packet plus 1/4 cup Of flour slowly so it doesn’t clump). I
Suggest at least 2-4 dashes of cayenne even for the “mild” or the whole
Cayenne packet from Kit for “hot”. Pour contents over beans and stir. Lay Chicken breasts on top. If beans aren’t properly covered in liquid (or evaporates too much) & there is still room, add another 1/2 cup of water with 1/4 cup of flour in it. Put lid on and cook 6-8 hours on low or 3-4 hours on high.
Before serving, remove chicken breasts and shred meat using two forks (if Done, it should just about fall apart when you stick a fork in it). Add Chicken back in, stir and serve.
Makes approx. 12 one cup servings with 237 calories, 1.5g of fat, only half a gram of saturated fat, and around 130 mg of sodium.
My sister swears by the Carroll Shelby‘s spice kit but says in a pinch, you could try substituting another White Chicken Chili Seasoning, but of course this will taste a bit different.