White Chicken Chili

Last night was my first night back from Charlotte, AKA my first night home alone.  I knew I needed something healthy after the Charlotte Restaurant Binge but I was really craving comfort food.  Soooooo, I decided to go with a healthified version of the white chicken chili the BF made a few months back.

I started off by heating 1 tsp of olive oil in a large pot.  Once hot, I added 1 large chopped up onion (the larger the better.. I’m talking softball size).


I tossed four cloves of minced garlic on top (to keep the garlic from burning), and once the onions were soft and translucent I added:

  • 2 4 ounce cans chopped green chilies
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 32 ounces reduced sodium free-range chicken broth
  • 2 cubed up grilled chicken breast
  • 1 diced jalapeno
  • 3 cans great northern beans, rinsed and drained

Chopped up chickies!


I let everything simmer for 15 minutes or so:


Thennnnn I stirred in 3/4 of a cup reduced fat Mexican blend cheese.  (I probably could have got away with 1/2 a cup of cheese—ohhhhh well)


How easy is this by the way????

Once the cheese was melted, I divided the soup up into 6 even portions:


I popped a couple of the portions into the freezer and some into the fridge for lunch this week.  And of course one was for dinner tonight!  I poured that lucky portion into a bowl and topped with some sliced jalapeno:


Dinner is served!



Stats on 1 Serving White Chicken Chili:  277 Calories, 37g carbs, 5g fat, 29g protein, 11g fiber

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