Healthy Crockpot White Chicken Chili

• Gluten free

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 3 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 oz Golden corn, sweet
  • 2 15.5 ounce cans Great northern beans, reduced sodium
  • 1 4.5 ounce can Green chiles
  • 1 Lime
  • 1/2 tsp Onion powder
  • 1 Yellow onion, medium sweet

• Canned Goods

  • 2 14.5 ounce cans Chicken broth, reduced sodium

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1 Paprika

• Nuts & Seeds

  • 1 tsp Cumin

Found on furtherfood.com

Description

Ingredients

• 2-3 large boneless skinless chicken breasts
• 2 15.5 ounce cans of reduced sodium great northern beans (drained and rinsed)
• 1-15 ounce of sweet golden corn (drained and rinsed)
• 1-4.5 ounce can of chopped green chiles
• 2-14.5 ounce cans reduced sodium chicken broth
• 1 medium sweet yellow onion (chopped)
• 3 garlic cloves (minced)
• 1 lime (juiced)
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• black pepper (to taste)
• paprika (to taste)
• Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping
• Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping

Directions

• Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot. Add two cans of chicken broth and squeeze the juice of one lime over the mixture. Cook on low for 6 to 8 hours. Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly. Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!