During the summer months, Colorado farmers markets have delicious fresh roasted green chilies. I like to freeze a few batches to use in meals throughout the year. It add amazing flavor to the chili and counts as an extra veggie!
Don’t get me wrong, I love the traditional hearty chili but this is a great change up and a bit lighter. This recipe provides an easy balanced meal including lean protein, veggies and complex carbs. Top it with avocado some crunched up tortilla chips or a sprinkle of cheese!
Crockpot meals are a great way to prep for the week and you can freeze the leftovers too. It saves time, money and is an effortless weeknight meal option.
Chicken: is a good source of protein, low fat and sodium. Chicken is a source of selenium, phosphorus, vitamin B6, and niacin.
White Beans: are a good source of plant-based protein, packed with fiber, minerals and vitamins.
Bone Broth: great flavor with 9 grams of protein! One ingredient, easy to measure out and mix vs throwing away canned broth.
Green Chilies: good source of vitamins, capsaicin, and fiber! Plus the flavor is amazing!
White Chicken Chili
- 4 chicken breasts
- 3 1/2 cups bone broth or chicken broth
- 2-3 cloves garlic, minced
- 1 large onion, diced
- 1 bell pepper
- 1 jalapeno
- 1 can white beans, drained
- 1 can or 3/4 cup fire roasted green chilies, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 tsp cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
Add chicken, broth, garlic, onion, pepper, jalepeno, chilis, oregano, cumin, chili powder, salt and pepper to crockpot. Cook for 8 hours on low. Shred chicken with forks and stir in white beans and fresh oregano and cook for another 10 minutes.