Spicy White Chicken Chili

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Ready to spice things up after all those comfort food flavors have lulled you into a cold weather coma? This Spicy White Chicken Chili might be exactly what you need. Filled with excellent protein and hearty fiber, you will stay full and satisfied with a small portion that wont have you feeling like you’re bursting at the seams.

This recipe is simple and doesn’t require too much fuss. If you can’t handle the heat, no worries. It is all in your control! You can easily tweak and add more or less jalapeno to suite your taste.

Spicy White Chicken Chili

Ingredients:

3-4 boneless, skinless chicken breasts
4 cups chicken stock
1 medium onion, diced
1 15-oz can white beans, drained
1 fresh jalapeno, seeded and diced*
1 tsp. dried oregano
1 clove garlic, pressed or minced
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
1 tsp. ground black pepper
1 tsp. chopped fresh oregano

Directions:

Saute diced onion is a large stock pot over medium heat.

Add chicken and diced jalapeno to pot.
Pour chicken stock over and cook until tender, about 15 minutes.
Removed chicken and shred with two forks.
Return shredded chicken to pot.
Add in your spices, white beans, and chopped fresh oregano.
Stir until well-combined. Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes. Remove from heat and serve.
Garnish with fresh oregano leaves, low-fat plain Greek yogurt, or low-fat cheese.