Light and Easy Recipes and Meal Ideas
White Chicken Chili
I make this on meal prep day to have throughout the week. Sometimes I just heat it up in the jar, or add it to a corn tortilla to make it a taco. It's also good as a dip with corn crackers. I used 93% lean ground chicken because I find the extra lean chicken (97% lean) to be too dry.
Recipe makes about 10 one-cup servings.
Ingredients
- 2 lbs 93% lean ground chicken
- 1 onion (chopped)
- 3 carrots (peeled and sliced)
- 1 green bell pepper (diced)
- 1 cup corn
- 2 cans (15 oz) navy beans (rinsed and drained)
- 1 quart fat-free chicken broth
- 3 tbsp ground cumin
- 3 tbsp chili powder
- 1/4 cup cornstarch (to thicken)
- chopped fresh cilantro
- salt and pepper
Directions
Sautee the ground chicken and onions in a stock-pot on low - medium heat until the onions are slightly translucent (about 5 minutes).
Add the broth, carrots, green pepper, ground cumin, chili powder and cornstarch
Mix to thoroughly combine the cornstarch into the broth
Raise the heat to bring it to a boil, then lower heat to a simmer
Simmer 1 hour
Add the beans and the corn during the last 5 minutes of cooking
Optional: Store in jars or containers (in the refrigerator)
Add the chopped fresh cilantro just before serving it
Sprinkle with salt and pepper
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