Oct 27, 2009 7:57 am US/Pacific
White Chicken Chili
White Chicken Chili
from Skinny Scoopers
Fall is often a diet PITFALL for us. We're faced with tricks and treats everywhere we turn. Until recently, both Chris and Lisa's families had an annual tradition of serving a big pot of beef chili before taking the kids trick or treating. This season we scared up a new recipe you're sure to love. It's a tasty pot of chili with just the right combination of spicy kick and cool finish. Grab these ingredients to cast this spell in your kitchen. Check out Chris and Lisa's website:
www.skinnyscoopers.com.
4 fifteen oz. cans Great Northern white beans (drained)
6 cups water
6 teaspoons Better Than Bouillon chicken base
2 teaspoons Better Than Bouillon beef base
4 tsp. Cumin
2 tsp. Oregano
2 tsp. Garlic Powder
1 tsp. Cayenne Pepper
4 whole green Ortega® Chilis chopped
1 large onion chopped
5-6 medium boneless, skinless chicken breasts cooked and shredded
Fat free Monterey jack cheese
Fat free sour cream
Sliced avocado
Sliced pickled jalapeno
First, start with 5-6 medium sized boneless, skinless chicken breasts. We like to throw them in a pot with chicken broth, cover and simmer for an hour. Once cooked, set aside to cool and shred.
In a heavy soup pot, combine drained beans, broth, bouillon, all spices and chilis. Simmer uncovered 2-3 hours. Add cooked chicken and heat through. A serving is one cup and a half and 3 POINTS. Garnish with a dollop of fat free sour cream, sliced avocado, fat free Monterey Jack cheese, or spicy pickled jalapenos to give it some BAM! Enjoy!
www.skinnyscoopers.com
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