From Weight Watchers® Slow Cooker Recipes: White Chicken Chili with Poblanos. You put mashed and un-mashed, undrained navy beans, chicken, poblano, onion, garlic, chili powder, cumin, salt, chicken stock, and flour in a crockpot, cook it, shred the chicken, and top it with cilantro, pepper, and potentially some low-fat sour cream. It smelled great when it was cooking, but I thought it was missing something flavor-wise. Next time I might add a can of diced tomatoes and lime juice. I served it with a Jalapeno Cornbread from the Cooking Light Complete Cookbook (recipe below), which can also add some flavor if you break it up into the chili.
White Chicken Chili with Poblanos
- 1 15.5-oz. can navy beans, undrained (I used Great Northern Beans since that’s what I could find)
- 1 pound boneless, skinless chicken breast
- 2 cups chopped poblano chile (this was 4 peppers for me)
- 1 1/2 cups chopped white onion (I might use a sweet or yellow onion next time)
- 1 Tbsp. finely chopped fresh garlic
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 3/4 tsp. salt
- 2 1/2 cups unsalted chicken stock (I used reduced-sodium chicken broth)
- 2 Tbsp. all-purpose flour
- Variation: Add 1 can diced tomatoes with the other ingredients, and some fresh lime juice at the end
- Reduced-fat sour cream (optional)
- Cilantro (optional)
- Freshly ground black pepper (optional)
Mash 1/4 cup of the beans with a fork; place in a 5- to 6-quart slow cooker. Add the chicken, next 6 ingredients, 2 1/4 cups of the stock, and remaining navy beans to the cooker. Whisk together the flour and remaining 1/4 cup stock until smooth; stir into the mixture in the cooker. Cover and cook on low until the chicken is done and the mixture is slightly thickened, 3 to 4 hours. Remove chicken, coarsely shred, and return to cooker. Ladle 1 1/3 cups into each bowl and top with 2 Tbsp. sour cream, cilantro, and/or black pepper if desired.
Nutritional Info: 224 calories, 2.8 grams fat, 5 grams fiber
Jalapeno Corn Bread
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 cup fat-free milk
- 1/2 cup chopped red bell pepper
- 1/4 cup minced seeded jalapeno pepper
- 3 Tbsp. butter, melted
- 2 Tbsp. minced fresh cilantro
- 2 large eggs, lightly beaten
- 7 oz. can whole-kernel corn, drained
- 1 tsp. canola oil
- Cooking spray
Preheat oven to 425 degrees. Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 5 ingredients. Combine milk and remaining 6 ingredients (I added eggs first so I could beat them in the bowl, then added milk and whisked that together, then the rest); add to cornmeal mixture. Stir just until moist.
Coat 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in preheated oven for 7 minutes (don’t do this too early or the oil will burn, and if the pan is ready before your batter is ready, it will cool down too much before you add the batter). Pour batter into heated pan and bake for 25 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes before serving.
Yield: 12 servings / wedges
Nutritional Info: 171 calories, 4.7 grams fat, 1.8 grams fiber
Enjoy!
Losin' It 