Super Healthy White Chicken Chili
This chili is going to be a household favorite whether you’re eating healthy or not. It’s got big chunks of chicken, and lots of veggies, and is just a touch creamy. It’s now my favorite winter soup!
INGREDIENTS
- 3 chicken breasts
- 1 tablespoon garlic, minced
- 2 stalks of celery, diced
- One-quarter of 1 red onion, diced
- One 15.8-ounce can of great northern beans; do not drain
- One 14.75-ounce fire-roasted corn, drained
- 2 cups kale, coarsely chopped
- One 4-ounce can of green chiles, diced
- 2 cups fat-free chicken broth
- 1 tablespoon cumin
- 2 tablespoons salt
- 10 ounces fat-free plain Greek yogurt
- Garnishes: cilantro, chives
Directions
Cook the chicken breasts. When the chicken is cooled a bit, shred it and set aside.
Spray a large soup pot or Dutch oven with non-stick cooking spray. Add the garlic, celery, and onion. Sauté for 3 minutes until the vegetables start to soften.
Add the shredded chicken and all remaining ingredients, except for the yogurt and garnishes, to your pot. Bring to a simmer and let cook for 15–20 minutes.
Once the mixture is cooked, remove it from the heat and add the yogurt. Stir well.
Serve topped with cilantro or chives.
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