White "Chili"

SERVINGS: 5

CALORIES PER SERVING: 404

PROTEIN: 27G CARBOHYDRATES: 40G FATS: 16


INGREDIENTS:

- 4 Cups chicken broth (reduced sodium)

- 9 Fingerling potatoes

- 455G Reduced sodium great northern beans

- 1 Can crisp-n-sweet corn

- 12oz Chicken thigh

- 226G 1/3 Less fat cream cheese

- 1/2 Medium onion

- Seasonings of choice


INSTRUCTIONS:


- Preheat the oven to 350 degrees.

- Prepare the chicken thigh:

- Cut off the fat, spray a baking sheet with nonstick spray, put the chicken on the baking sheet & place in oven for 20-25 minutes.

- While the chicken is cooking, finely chop the onion.

- In a big pot, spray nonstick cooking spray, add onion & saute until golden brown.

- Cube the potatoes & drain the beans & corn.

- Add the potatoes, broth, beans, & seasonings to the pot.

- Cover the pot & cook on simmer until potatoes are soft to poke with a fork.

- Once cooked, add the chicken & cream cheese.

- Stir in the cream cheese until it's fully melted.

- Once melted, take the pot off the heat.

- Serve & enjoy!

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