WW Crockpot Chicken White Chili
MAKES 8 SERVINGS POINTS: 3 If you crave chili but want something a little lighter in texture and flavor, try this variation which uses white beans and chicken. 4 cups low-sodium chicken broth 1 pound skinless boneless chicken breasts, cut into 1-inch pieces 2 (15-ounce) cans great Northern beans, rinsed and drained 2 medium zucchini, diced 2 onions, chopped 1 tablespoon ground cumin 2 garlic cloves, minced 1 teaspoon chili powder 1 cup frozen corn kernels 1/2 cup fat-free sour cream 1/2 teaspoon salt Freshly ground pepper, to taste 1. Mix the broth, chicken, beans, zucchini, onions, cumin, garlic, and chili powder in a slow cooker. Cover and cook on High until the chicken is cooked through, about 312 hours. 2. Stir in the corn and sour cream; cook until heated through, about 5 minutes longer. Season with the salt and pepper and serve. Per serving: 193 Cal, 3 g Fat, 1 g Sat Fat, 34 mg Chol, 264 mg Sod, 19 g Carb, 6 g Fib, 21 g Prot, 64 mg Calc _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
