To serve I like to add 2 crushed tortilla chips on top, a Tablespoon of low fat shredded cheddar, 2 black olives, a wedge of lime, a little cilantro and a big dollop of plain non-fat Greek yogurt. That makes my big bowl of chili 2 Freestyle Weight Watchers points. You do it the way you like it! Avocado would be good, if you've got the points or some pickled jalapenos if you want it spicier.
Feel free to add a can of your favorite corn to the slow cooker if you like -- we just don't care for corn in chili.
And believe me when I say, it's hard to take a good picture of this chili, it's just not that pretty! This is the best I could do:
|Zero Point White Bean Chicken Chili -|
All Gussied Up for the photo op!
4 large boneless skinless chicken breasts (about 2 pounds, give or take)
1+ box Low Sodium Chicken Broth (I used Imagine Organic Free Range)
4 cans Progresso White Kidney Cannellini beans
2 cans Old El Paso Chopped Mild Green Chilies
1 large jalapeno pepper, diced (leave in the seeds for more spice, I did0
1 T. minced garlic
1 large yellow onion, chopped
1 T. chili powder
2 tsp. cumin
1 T. dried oregano
1 tsp. coriander
2 tsp. Kosher Salt
1 T. white vinegar
Drain 3 cans of the beans and rinse them. Place the 4th can in the blender with it's liquid and puree until smooth.
Put all ingredients except beans into your slow cooker. Cook on high 4 to 6 hours until the chicken is starting to fall apart. Remove the chicken and shred it and put it back into the pot with the beans along with any accumulated drippings from it. You may need to add a little more chicken broth if it's too thick for your preference. Taste the chili for seasoning at this point. You can add more spice or salt to your liking.
Cook another hour or 2. Serve with your choice of toppings, just be sure to count the points if you are a Weight Watcher, like me!
|Bare Naked White Bean Chicken Chili = 0 Points|