Today I have a wonderful recipe for you from guest blogger Vicki Griffin, R.N., B.S.N.
My name is Vicki and I am an avid cook! Sounds like an addiction, right? Well it is!
I’ve been cooking since I could reach the countertop with a stool – helping my mom and grandmothers whenever I could get my hands in. I’m an experimenter in the kitchen, and I find measuring cups are my worst enemies. I try my best to use them, but they only seem to make their way out when I’m baking.
I started my food blog, Falling For Food last August to keep myself busy while searching for a nursing job. It’s been quite an adventure! I am thrilled to have Tiffany’s fans try my recipe, considering I am such a huge fan of hers!
Ok, now onto the recipe, Clean Eating White Chicken Chili. My mom and I have been making this for as long as I can remember. At this point I can make it with my eyes closed! I’ve made it for countless friends and family members. It’s always a huge, frequently requested hit, AND its won a chili cookoff. Have I sold you on it yet?
It’s incredibly easy to make with a huge flavor payoff. I don’t eat any red meat, so this recipe really satisfies my cravings for a big, comforting bowl of chili. The best part? The leftovers are even better and it freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl.
Note: The beans above were white kidney beans. I couldn’t find great northern beans. ~Tiffany
YOU MIGHT ALSO ENJOY:
Clean Eating Slow Cooker White Chicken Chili
(Makes 11 servings)
- 1 pound boneless, skinless chicken breast, raw
- 1 (16 ounce) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs. fresh, chopped
- 4 (16 ounce) cans Great Northern beans, low sodium and/or organic
- 1 (4 ounce) can fire roasted green chiles
- 2 medium onions, diced
- 6 cloves of garlic, minced
- 1 tablespoon extra virgin olive oil
- ¼ cup chili powder
- 2 teaspoons cumin
- 1 ½ cups reduced sodium chicken stock
- 1 cup 2% cheddar, grated
- Salt and pepper to taste
- Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
- Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
- Cook the chili 4-5 hours on high or 6-8 hours on low.
- About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
- Add optional toppings if you so choose.
Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.