A super simple, delicious, and macro friendly chili that is perfect for busy nights and leftovers. Serve with crushed tortilla chips, shredded cheese, and sour cream for an extra delicious bite.
Servings: 8servings
Ingredients
White Chicken Chili
3Chicken Breast (can be frozen still)(My chicken weighed 833 g)
1onion, diced(200 g)
315.5 oz cans White Chili Beans(1235g- drain them if using great northern white beans. If using seasoned chili beans, there is no need to drain)
14 oz canDiced Green Chile(105 g)
3tspChicken Stock Granules + 3 cups of water (or 3 cups of chicken stock)
1tspminced garlic
2tspcumin
2tsporegano
1/2- 1 1/2tspcayenne pepper(we do 1/2 tsp to keep it from being too spicy for the kids. Choose how much you would like depending on your spice preference)
Optional Toppings
Tortilla Chips
Sour Cream
Shredded Cheese
Cilantro
Green Onion
Avocado
Hot Sauce or Salsa
Instructions
Combine all ingredients in the slow cooker. Turn the slow cooker on high for about 4 hours (or until chicken easily shreds) or low for 8 hours. When the chicken is easily shredded, pull out the chicken breasts onto a separate plate or cutting board and shred them with two forks. Return chicken back into the crock pot and give everything a good stir to make sure the ingredients are evenly distributed. Scoop into bowls, top with desired toppings, and enjoy!
Notes
Macros for approximately 1/8 of the recipe are 2F/29C/29p, 261 calories. This does not include any toppings.