White Chicken
Chili
No to
low Carbs and no sugar
This
soup was perfect for this cold day.
First time making the white chicken chili and it was perfect to go with
our Mediterranean Diet we have been on.
This could be no carbs, but I decided to add in a can or two of the
organic cannellini beans. When you make
it in soup you don’t actually eat that many at all in your bowl. So I was ok with it. You could keep it totally carb free and don’t
add the beans and it will still taste wonderful.
Ingredients
Chicken
Broth
1 pound
boneless, skinless chicken breasts
1 sweet
onion diced
2
celery ribs diced (optional)
Yellow and
Green Bell Pepper
1
(15-ounce) can of diced tomato
Diced
green chiles
4
cloves garlic, minced or minced garlic from my spice rack
1
(15-ounce) can cannellini beans, drained and rinsed
8 ounce
cream cheese, softened
¼ cup
heavy cream
Cumin
(or I used packets of white chili seasoning)
Salt
and pepper to taste
Keep in
mind that all ingredients I did not put measurements because it all depends on
your taste and how much you are making to eat.
We made a lot because of leftovers for later and I doubled some of this
did an extra half of each. Just depends
on your taste really.
Instructions
I put
my chicken breasts in a crock pot with chicken broth with diced peppers, onion
and celery. Added salt, pepper and
garlic to taste. Add your cumin or white
chili packets which ever you use. Add your
diced tomatoes and diced green chiles.
Cook in the slow cooker for 4 hours.
Take
the chicken out and shredded it with forks.
Transfer all the slow cooker ingredients into another pot on the stove
with the shredded chicken, organic cannellini beans and heat to a boil. Add your cream cheese and heavy cream to the
pot and reduce temperature. Continue to
cook until the cream cheese has melted
This
smelled so good when I walked in the door after work.
XXOO
JANELL
