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White Chicken Chili

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

A bowl of this healthy white chicken chili packs a whopping 22 grams of protein in each serving and is appropriate for a diabetes-friendly diet. Consider topping this white chili with Greek yogurt instead of sour cream to reduce calorie and fat content while still getting a creamy texture.

Ingredients:
  • 3 (15 ounce) cans no-salt-added great northern beans, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • 1 pound skinless, boneless chicken breast halves
  • 2 cups finely chopped onions
  • 1 ½ cups chopped desired-color sweet peppers
  • 2 4-ounce cans diced green chile peppers, undrained
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups shredded monterey jack cheese (6 ounces) (optional)
  • 1 (7 ounce) container plain fat-free greek yogurt
  • 1 bunch fresh cilantro leaves
Directions:
  1. In a 4- to 5-qt. slow cooker combine 3 cans of beans, 4 cups broth, 1 pound chicken breast, 2 cups chopped onions, 1 ½ cups sweet peppers, 2 cans chile peppers, 4 cloves garlic, 2 teaspoons cumin, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon cayenne pepper. Cover and cook on low 4 to 5 hours or high 2 to 3 hours.
  2. Remove chicken; shred using two forks. Return shredded chicken to cooker. If desired, top servings with cheese, yogurt and/or cilantro
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