Recipe of the Week - Skinny Chicken White Chili

Again, this post is late this week, but I don't want to deny you this wonderful recipe I tried last weekend.  I'm a big chili lover, but unfortunately, my husband is not.  So, it's not something I get to cook very often.  However, when I came across this recipe, I knew that he would like it, as long as I made a few modifications.  The greatest thing I found about this recipe is that it took me about fifteen minutes of simple preparation, and then I just had to let it cook in the slow cooker until it was ready.  It's definitely the easiest recipe I've done so far.

Ingredients

• About 3 boneless chicken breasts
• About 2 tbsp. of minced garlic
• 2 cans cannellini beans 
• 2 cans fat free chicken broth
• salt
• pepper
• dried oregano
• ground cumin
• 1 jalapeno pepper, chopped (I didn't actually use this in mine, but I would highly suggest it)
• fat free shredded cheese

As I said before, this recipe is EASY! First place the three chicken breasts at the bottom of the slow cooker.  Sprinkle them with the salt and pepper.  After that, add the garlic.  The recipe I used called for 4 tbsp. of garlic, but even I, who loves garlic, thought that was way too much for this chili.  Finally add your oregano and cumin to taste.  I probably used about a tsp of each, but it's totally up to you.  This is when I would have added my jalapeno, but unfortunately, my husband hates them, so I couldn't use one.  I think it would have made the chili even better though!  Also, you could add other things here like onions, but we all know how much I hate those, so I didn't use one.

After your chicken is properly seasoned, add your cannelini beans.  Finally, pour in the chicken broth.  Guess what, you're finished for eight hours.  Cook on low heat for eight hours.  Once that is finished, take a fork and shred the chicken like you would pulled pork (it will be easy to do).  Finally, make sure the beans and chicken are well mixed, and voila, chicken chili.

It was delicious served with shredded cheese on top.  I would also suggest using sour cream.  It keeps very well.  My husband and I ate the leftovers for lunch for several days afterwards.  So, next time you need a simple cold recipe, go for this simple and healthy white chili.