Chicken Chili Chowder

susan simons


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.

★★★☆☆ 2 votes


12 oz
boneless skinless chicken breast, cubed
1 c
onion, chopped
4 can(s)
great northern beans, 1/2 cans drained
1 c
fat free half and half
1 can(s)
(4.5oz) green chilies
chicken bouillon cubes
1 tsp
1/2 tsp
chili powder
1 c
frozen corn
1/2 tsp
onion powder
1/2 tsp
1 Tbsp
bacon salt
salt and pepper to taste


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.
2Serve topped with sour cream and cheddar cheese. May also serve with cilantro and salsa.
3Optional: May add 10 slices turkey bacon cooked and chopped to recipe.

About this Recipe

Course/Dish: Chowders, Chili