Fall is here! With that means a lot of heavy, creamy soups that are loaded with fat and calories. However, soups are a great way to get a lot of vegetables, protein, and fiber in your diet if you make the right recipe.
Today I am sharing with you one of my favorite chili recipes that will fill you up without weighing you down!
Skinny White Chicken Chili
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
salt and pepper to taste
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 (15 oz) cans cannelloni beans, rinsed and drained
3 cups chicken broth
1 cup pepper jack cheese, shredded
toppings, such as sour cream and fresh cilantro (optional)
Heat a large skillet over medium heat and add oil. Sprinkle chicken with salt and pepper and brown in hot oil.
Stir in the onion, garlic and jalapeño; cook for about 2 minutes. Add oregano and cumin and cook for about 1 minute longer (or until chicken is fully cooked). Move to a slow cooker sprayed with non-stick cooking spray.
Stir in beans and chicken broth and cook on low for about 3 hours (or until it’s completely heated through). Stir well before serving and top each serving with cheese. Add sour cream and fresh cilantro if desired.
Makes about 6 servings.
Recipe slightly adapted from Taste of Home
Looking for more healthy recipes?
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