UMC Nutrition: Crockpot White Chicken Chili

Autumn Bollinger, a UMC Registered Dietician, cooks up Crockpot White Chicken Chili.

Crockpot White Chicken Chili

Ingredients:

·        2 Large Chicken Breasts – uncooked

·        2 cans White Northern Beans

·        1 can White Corn

·        1 – 4oz can Green Chilies

·        1 chopped Onion

·        3 garlic cloves, chopped

·        1 – 32oz Reduced Sodium Chicken Broth

·        ¼ tsp Cayenne Pepper

·        2 tsp Ground Cumin

·        1 cup water

·        Cilantro and lime for garnish

Instructions:

1.      Place chicken in bottom of crockpot and place remaining ingredients (except garnishes) on top

2.      Cook on low for 8 hours or medium-low for 6 hours

3.      Remove chicken, shred with a fork and place back in crockpot

4.      Garnish with cilantro and lime when ready and enjoy!

 

Reduced-Calorie Cornbread

Ingredients:

·        1 cup yellow cornmeal

·        1/3 cup whole wheat flour

·        1/3 cup all-purpose flour

·        1 tbsp baking powder

·        1 1/2 tsps salt

·        1 cup Greek Yogurt, plain nonfat

·        1/2 cup low fat milk

·        1/4 cup honey

·        2 large eggs

·        1/4 tsp baking soda

·        2 tbsp butter

 

Instructions:

1. Preheat the oven to 375F.

2. In a large bowl whisk together the cornmeal, flours, baking powder and salt. In a separate bowl whisk together the yogurt, milk, honey, eggs, butter, and baking soda until thoroughly combined.

3. Gently fold the wet mixture into the dry mixture until just combined. Pour the batter into a small, square greased baking pan (or 8 piece muffin tin) and bake for about 25 minutes, or until golden.

 

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