chicken chili chowder
I started out today making my SIL's white bean chicken chili and had been looking over some other recipes and decided to ad some additional spices and I wanted it a little richer but still low fat and I had some FF half and Half in the frig, then I saw the left over corn and decided to ad it and this is what came out in the end. This chili/ chowder is a stick to your ribs meal, that is still very low in fat and has great taste.
prep time
cook time
method
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yield
Ingredients
- 12 ounces boneless skinless chicken breast, cubed
- 1 cup onion, chopped
- 4 cans great northern beans, 1/2 cans drained
- 1 cup fat free half and half
- 1 can (4.5oz) green chilies
- 3 - chicken bouillon cubes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup frozen corn
- 1/2 teaspoon onion powder
- 1/2 teaspoon adobo
- 1 tablespoon bacon salt
- dash tabasco
- - salt and pepper to taste
How To Make chicken chili chowder
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Step 1In large saucepan spray with cooking spray and cook chicken and onion until chicken is lightly brown. Add all remaining ingredients, mix well, bring to a boil, reduce heat and simmer for 15 minutes, until slightly thickened. Mash beans slightly with hand held blender or potato masher. Add corn startch and water to thicken to desired consistancy.
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Step 2Serve topped with sour cream and cheddar cheese. May also serve with cilantro and salsa.
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Step 3Optional: May add 10 slices turkey bacon cooked and chopped to recipe.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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