chicken chili chowder
(2 ratings)
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 ratings)
Ingredients For chicken chili chowder
-
12 ozboneless skinless chicken breast, cubed
-
1 conion, chopped
-
4 cangreat northern beans, 1/2 cans drained
-
1 cfat free half and half
-
1 can(4.5oz) green chilies
-
3chicken bouillon cubes
-
1 tspcumin
-
1/2 tspchili powder
-
1 cfrozen corn
-
1/2 tsponion powder
-
1/2 tspadobo
-
1 Tbspbacon salt
-
dashtabasco
-
salt and pepper to taste
How To Make chicken chili chowder
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT