Spicy White Chicken Chili

PREP TIME: 15 Minutes

START TO FINISH: 4 Hours 35 Minutes

Makes 8 servings

 

INGREDIENT

• 6 skinless chicken thighs (1½ lb)
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1¾ cups chicken broth (from 32-oz carton)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• ½ teaspoon salt
• ¼ teaspoon red pepper sauce
• 2 cans (15 to 16 oz each) great northern beans, drained,
• rinsed
• 1 can (11 oz) white shoepeg corn, drained
• 3 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro

 

 

METHOD 

1 Remove excess fat from chicken. Spray 3½- to 4-quart slow

cooker with cooking spray. In cooker, mix onion, garlic, broth, cumin,

oregano, salt and pepper sauce. Add chicken.

 

2 Cover; cook on Low heat setting 4 to 5 hours or until juice of

chicken is clear when thickest part is cut to bone (165°F).

 

3 Remove chicken from slow cooker. Use 2 forks to remove bones

and shred chicken into pieces. Discard bones; return chicken to slow

cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on

Low heat setting 15 to 20 minutes longer or until beans and corn are

hot.

 

1 Serving: Calories 270 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1.5g, Trans Fat

0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 33g (Dietary Fiber 7g); Protein

23g Exchanges: 2 Starch, 2½ Very Lean Meat, ½ Fat Carbohydrate Choices: 2

 

Tip If you can’t find white shoepeg corn, you can use regular whole kernel corn. And if you like chili with a little kick, increase the red pepper sauce to ½ teaspoon.