Wednesday, February 20, 2013

White Bean Chicken Chili

I have to say, I was a bit skeptical when I saw this in the crock. It looked a bit bland. Boy, was it ever deceiving. Most impressively, BOTH my kids liked it. Definitely going into the rotation again.

White Bean Chicken Chili

adapted from Six Sisters


3/4 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups fat free chicken broth, divided
1-1/2 cups (6 ounces) low fat shredded cheese
Sour cream and tortilla chips for topping.


To freeze: combine all ingredients but shredded cheese and freeze.

To prepare: Cook on low 6-8 hours.Shred chicken before serving and stir in cheese (we just sprinkled it on top).

We ate it with Tostitos scoops- no spoons needed :) 


Nothing. This was perfect  as is.

Rating 1 (high) to 5 (low)

Ease of prep- 2. You have to chop an onion and measure some spices, but other than that, it's easy-peasy. 

Yumminess- 1. We loved it. Annaliese couldn't get enough of the beans and Ian ate all his and asked to eat the leftovers the next day instead of a PB&J. Having the chips with it might have helped...

Amount- 3. We all ate it for dinner the first night (which is saying something; usually Annaliese doesn't eat supper) and had enough for most of use to eat for lunch the next day  

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