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 THESE CLEAN EATING RECIPES:
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
This wonderful chili is perfect for a cold night when all you want to do is warm up your body and soul.
- 1 lb. boneless, skinless chicken breast, raw
- 1 (16 oz.) can diced tomatoes, no salt added, or sub with 1 lb. fresh, chopped tomatoes
- 4 (16 oz.) cans Great Northern beans, low sodium
- 1 (4 oz.) can fire roasted green chilies
- 2 medium yellow onions, diced
- 6 medium cloves garlic, minced
- 1 tbsp. olive oil
- 1/4 cup chili powder
- 2 tsp. ground cumin
- 1 1/2 cups chicken stock, reduced sodium
- 1 cup 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.