I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way. I would say this recipe accomplishes just that! And everyone in my family loves "soup"! This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well. See the link for the original recipe.
Ingredients:
- 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
- 1 TBSP chopped garlic
- 1 onion, chopped
- 1 can cream of chicken soup
- 1 cup tomatillo or green chile salsa
- 1 can chopped green chiles
- 1 can white northern beans, drained
- 1 can reduced sodium corn
- 1 cup water or chicken stock
- salt and pepper to taste
- Lime Juice to taste
- Optional: Pepper Jack Cheese and/or Chopped Green Onions to garnish
Directions:
In your pan, add garlic and chopped onion and sauté until tender. Add everything else but the chicken and beans and bring to a boil. Once you have brought it to a boil, add your chicken and beans and bring back to a boil. Reduce heat and cover and simmer for 15-20 minutes. Add lime juice to taste! Garnish with cheese and green onions if desired. Enjoy!
Slow Cooker Directions:
In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water. Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours). Remove lid and take two forks and shred chicken up right inside the slow cooker. Ladle into bowls and garnish with cheese and/or onions.
That's it! Isn't that easy? You pile everything in, ignore it all day and then it's ready for you at dinner time. Super yummy and hearty without any fuss. Enjoy chili night!
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