White Chicken Chili

I prepped this Crock Pot Chicken Chili from Spark People yesterday morning and it was a good thing I did because coming home to dinner already prepared made yesterday a bit more bearable. It was my first day back to work after a week and half. I had 170 emails and barely had a chance to catch up on any of them because I was so busy working on urgent needs. It stresses me out being so behind, but it was good to be back. To have a routine. To see my co-workers again. But I am glad today is Friday. And I have leftover White Chicken Chili for dinner again! I hope you will try this recipe sometime. It is incredibly easy and delicious. Did I mention only 230 calories for one cup? I threw all of the ingredients into the crock pot (instead of saucepan) and cooked on low for 9 hours and came home to a yummy dinner. Enjoy!

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
1 limes

Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

To see more of what I'm cooking, follow me on Instagram! My user name is learningtobeawife. Happy Friday friends!