Winter is STILL here. It feels like the longest season right now and January really did seem 78 days long, especially having to take the pups out multiple times a day in the below freezing temps. burrrr. But you know what I love about the colder months? S O U P S!! Pretty much most soups can be thrown in a slow cooker and require very little attention... another reason soup season keeps my chin up! Here is some Lyra & Jane soup inspo: cauliflower soup (FAV), vegetable beef soup, and a delicious chicken soup!
White chicken chili is one of my faves!! And it CAN be a low-fat, guilt-free, super easy meal for those blahhh winter days. I actually used frozen chicken breast and put it right in the crock-pot frozen... talk about easy!! I just trimmed the excess fat when I pulled it out to shred. I always keep a bag of frozen chicken breast in the freezer to make it easier to throw a dish together when it seems like we have nothing in the fridge and you don't have to worry about it spoiling within 3-5 days. With that being said, you can use fresh chicken breast too! Just trim the fat before putting it in the cooker. Inspired by some of my *favorite food blogs, here is the super easy recipe. Take a look....
- 1lb boneless skinless chicken breasts, frozen or fresh (trimmed)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24oz. chicken broth( I used low sodium)
- 2 15oz cans great Northern beans, drained and rinsed
- 24oz cans diced green chiles
- 1 15oz can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- juice of 1/2 lime
- small handful fresh cilantro, chopped
- 4oz reduced fat cream cheese softened
- 1/4 cup half and half
- OPTIONAL TOPPINGS: sliced jalapenos, sliced avocados, low-fat sour cream, fresh cilantro, lime juice, tortilla chips, shredded Monterey jack or Mexican cheese
Add chicken breasts to bottom of crock-pot/slow-cooker top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro and stir.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is cooked through (if you have a newish crock-pot 4-5 hours on low might be enough to cook the chicken through).
Remove chicken to medium mixing bowl, shred (i just used 2 forks to shred chicken), and add lime juice to chicken. Then return to slow cooker.
Add cream cheese and half and half, stir until well combined, cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Serve with desired toppings.
*recipe inspired by The Cookie Rookie and The Chunky Chef!
ENJOY <3 Norma