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