Creamy White Bean-Jalapeño Chicken Chili
Prep: 20 minutes • Slow Cook: 6 hours 15 minutes
Makes: 10 (11/4 cup) servings
1can (14.5 ounces) Weis Quality Petite Diced Tomatoes with Sea Salt
1teaspoon ground coriander
1teaspoon Weis Quality Ground Cumin
1teaspoon Weis Quality Oregano Leaves
1/2teaspoon Weis Quality Salt
3Weis Quality Boneless, Skinless Chicken Breasts (about 4.5 ounces each)
3garlic cloves, minced
3medium jalapeño peppers, seeded if desired, sliced
1medium onion, chopped
1package (8 ounces) Weis Quality Neufchâtel Cheese, cut into small pieces, room temperature
2cans (15.5 ounces each) Bush’s® Best White Chili Beans in mild chili sauce, undrained
1cup frozen Weis Quality Super Sweet Corn
2tablespoons fresh lime juice
1/2cup Weis Quality Sharp Yellow Cheddar Shredded Cheese
Optional toppings: sliced avocado, chopped green onions, chopped cilantro, sliced jalapeño pepper, crushed tortilla chips, sliced radishes
1.In 4-1/2- to 6-quart slow cooker, stir broth, tomatoes, coriander, cumin, oregano and salt; add chicken, garlic, jalapeños and onion. Cover; cook on low 6 to 7 hours (high 3 to 4 hours).
2.Remove chicken; shred with 2 forks. Stir Neufchâtel cheese into chili, then stir in beans, corn and shredded chicken; cover and cook 15 minutes on low (10 minutes on high) or until heated through.
3.Stir in lime juice. Serve chili topped with Cheddar cheese and optional toppings, if desired. Makes about 12 cups.
Approximate nutritional values per serving:
231 Calories, 8g Fat (4g Saturated), 43mg Cholesterol,
775mg Sodium, 22g Carbohydrates, 5g Fiber, 3g Sugars, 17g Protein