Skinny White Chicken Chili
We LOVE a good white chicken chili over here, and making it extra light and healthy didnt change it for anyone All of my kids even devour this. And skipping the beans just allows me to use the carbs where I value them more Feel free to add them in if you love beans
We LOVE a good white chicken chili over here, and making it extra light and healthy didnt change it for anyone All of my kids even devour this. And skipping the beans just allows me to use the carbs where I value them more Feel free to add them in if you love beans
- salt and pepper to taste
- 3 medium bell peppers diced (380 g)
- 2 medium onions diced (540 g)
- 2 medium zucchini chopped (355 g)
- 5 cloves minced garlic (or frozen dorot cubes)
- 1 tbs cumin
- 8 oz (2 small cans) mild diced green chilis
- 400 g green enchilada sauce (half a huge can)
- 550 g rotisserie chicken breast (about 1.25 lb) shredde
- 3 cups chicken stock (i use the boxed cartons from costc
- 1/4 cup (44 g) greek yogurt cream cheese
- 128 g corn (i used the frozen roasted corn from trader
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 (222g)
- Sodium 12.2800954861111 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat a large pot over medium, high heat, spray with cooking spray.
- Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
- Stir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken.
- Turn to low and simmer for about 15 minutes or until you're ready to eat.
- Stir in greek yogurt cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. All done!
- Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or fritos!
My Skinny White Chicken Chili: A Weeknight Winner
As a busy mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Skinny White Chicken Chili has become a staple in our house, and I'm thrilled to share it with you. It's surprisingly light, packed with flavor, and best of all, even my picky eaters gobble it up! The secret? Skipping the beans allows me to control where my carbs go in our diet, and honestly, the chili is just as satisfying without them. Feel free to add them if you're a bean lover, though!
One of the things I love most about this recipe is its versatility. I often adjust the ingredients based on what I have on hand. Sometimes I add a little extra spice with some diced jalapeños, or swap out the zucchini for yellow squash. The possibilities are endless! The beauty of this chili is that it's incredibly forgiving. Don't stress about precise measurements; just throw in what you've got and taste as you go. That’s the magic of home cooking!
This recipe is perfect for meal prepping. I often make a big batch on the weekend and have leftovers for lunches throughout the week. It reheats beautifully and the flavors actually deepen over time. Plus, the leftovers are just as delicious as the first time around. This makes it a true weeknight lifesaver, especially on those busy evenings when you need a quick and healthy dinner ready in a flash.
Beyond the Bowl: Serving Suggestions and Variations
While I love this chili on its own, it's also a fantastic base for all sorts of creative toppings and variations. Think of it as a blank canvas for your culinary imagination! Here are a few ideas to get you started:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a little extra kick.
- Creamy Dreamy: A dollop of sour cream or Greek yogurt adds a lovely tangy creaminess. I prefer low-fat or non-fat options to keep it lighter.
- Avocado Power: Sliced avocado adds a healthy dose of fats and a creamy texture.
- Fresh Herbs: A sprinkle of fresh cilantro or chives brightens up the dish and adds a vibrant freshness.
- Tortilla Chip Crunch: Crumbled tortilla chips or Fritos add a satisfying crunch to the creamy chili.
- Cheese Please: Shredded cheddar, Monterey Jack, or pepper jack cheese adds a salty, savory element.
- Meatless Monday: Easily make this a vegetarian chili by omitting the chicken and adding a can of drained and rinsed white beans.
- Slow Cooker Magic: For an even simpler approach, this chili can be made in a slow cooker. Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This Skinny White Chicken Chili isn't just a recipe; it's a testament to the power of simple, wholesome ingredients coming together to create something truly delicious and satisfying. It's a recipe I've perfected over time, adapting it to suit our family's needs and preferences. I hope you enjoy it as much as we do. Let me know in the comments how you customized it and what you thought!
