Dinner
White Chicken Chili
Diet Style
Tools You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chefs knife
- Small mixing bowl
- Crockpot
- 2 forks
Ingredients
- 2 lbs. boneless, skinless boneless chicken breast
- (2) 14oz. cans low sodium chicken broth
- (2) 15oz. cans low sodium white beans
- (1) 10oz. can Rotel diced tomatoes with green chilies (mild, medium, or hot based on preference)
- 1 white onion, diced OR 1 tablespoon of onion powder
- ¾ tsp cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8oz. low fat cream cheese, at room temperature and softened
- ¼ cup low fat half & half
Directions
-
Mix seasonings together
Mix all of the dry seasonings together in a small bowl.
-
Place chicken in crockpot and season
Place the chicken breasts in the crockpot, careful not to overlap if possible. Sprinkle the entire seasoning mixture on top of the chicken.
-
Add canned ingredients
Add the drained beans, tomatoes, and broth—as well as chopped onions (if you're not using onion powder).
-
Cook for 3–7 hours
If you're cooking on low, set a timer for 7 hours.
If you're cooking on high, set a timer for 3 hours. -
Shred chicken
After the time is up, carefully remove chicken breasts from the crockpot and shred it with two forks.
-
Place chicken back into crockpot
Once the chicken is shredded, put back into the crockpot.
-
Add in cream cheese and half & half
Cut the softened cream cheese into smaller chunks, and add it into the crockpot along with the half & half.
-
Cook for 1 hour
Stir all contents gently, scooping around the crockpot to ensure everything is thoroughly mixed. Cook on high for another hour.
-
Serve
Once the time is up, serve immediately. Enjoy with toppings like cheese, guacamole, tortilla strips, chives, and peppers. It’s also great with some toasted Italian bread.