The seasons are a changin’ and it’s starting to get colder outside! But don’t you worry – that only means one thing: chili season is upon us! So, like any good southern women would, we decided to cook some for dinner. Here’s great recipe we whipped up called “Skinny White Chicken Chili.” We guarantee it will both fill you up AND warm you up!
1 pound of rotisserie chicken or turkey
2 cups of chicken broth (low sodium, low fat)
1 can of Northern Beans (drained and rinsed)
1 can of Pinto Beans (drained and rinsed)
1 can of sweet white corn
1 small can of mild green chiles (do not drain and rinse)
1 tbs of garlic powder
1 tbs of oregano
1/2 teaspoon of red pepper flakes (more if desired)
1 cup of fat free half n half (or light whipping cream)
1 8 ounce tub of fat free sour cream (or full fat if you don’t like the taste of fat free)
2 cups of shredded monterey jack cheese
Throw first nine ingredients in a crock pot and cook on high heat for one hour. Cook on low heat for the second hour. Add half n half and sour cream and continue cooking on low for another hour. (3 hours total). Top with monterey cheese and additional sour cream (and cilantro if desired). Great additions are tortilla strips, or sweet honey cornbread.
We decided to throw in some buttermilk biscuits (to dip in the chili, duh!). And do not fear, these were not made from scratch (Pillsbury to the rescue, thanks). Ain’t nobody got time for that after a busy work day!
Let cool and enjoy. Let us know how you enjoyed it!