This chicken chili recipe makes enough for about 12 one cup servings with 237 calories, 1.5g of fat, only half a gram of saturated fat, and only around 130 mg of sodium. It’s easy to make, and you can freezer the left-overs for later if you have any. Since It’s Rose Bowl Day, I thought it would be a good meal to start out with. Delicious, warm, and perfect football food!
White Chicken Chili (large crockpot 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 crockpot. 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.
In a pinch, you could try substituting Carroll Shelby’s with McCormick White Chicken Chili Seasoning, but you’ll need 2 packets and this doesn’t allow you To control the spiciness and tastes a bit different.
For day two of our five days of healthier meals, I’ll be making meatless tacos.