White Chicken Chili
White Chicken Chili
It’s recipe #2 for Chili Week! Yummmzies!!! This is another super quick weeknight meal idea. You can never have enough!
Here’s the deal with chili people. Beans are starchy. Protein, yes…but starchy. If you are a weight-conscious person, my recommendation is to go heavy on the meat, and light on the beans. Insert bad joke here. This recipe is adapted from the Kraft Foods website for just this reason. It calls for 2 cans of beans and 1 lb of chicken, but I swapped the ratio. Also, tabasco sauce is a great idea. If you like it hot, don’t be shy!
One more note for weight loss surgery patients- use a slotted spoon to scoop out your chili. It’s important to keep your foods very thick and not liquidy for a longer sense of satiety. More questions about this? Email me at Steph@foodcoach.me!
White Chicken Chili
Ingredients
- 2 tbsp Light Italian Dressing
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 small white onion, chopped
- 1 cup white beans, rinsed
- 1 (14 oz) can chicken broth
- 1 (4 oz) can green chiles, undrained
- 1 tsp cumin
- 1 tsp tabasco sauce
- toppings as desired: shredded 2% cheddar cheese, plain Greek yogurt, chopped cilantro
Instructions
- Heat dressing a large sauce pan on medium-high heat. Add chicken and onions and cook until chicken is done. Stir occasionally. *Can transfer to a slow cooker at this point for a later serving time. Add remaining ingredients and cook on low 4-6 hours.
- Stir in beans, broth, chiles, cumin, and tabasco sauce. Bring to boil and then turn down to let simmer 10 minutes.
- Serve with toppings as desired: shredded 2% cheddar cheese, plain Greek yogurt, chopped cilantro.
I need a copy of the last of maintenance plan. Lisa gave it to me but now I cannot locate it. It was 2 pages please mail it to me thank you Lisa
Donita A Beatty
I’m not sure what you’re referring to! I think that paperwork is from someone else :)