White Chicken Chili
2 15 Ounce Cans Cannellini beans, drained and rinsed
4 Cups (32 ounces) Fat-free Chicken Broth
1 ½ Lbs. Chicken Breast
¼ Tsp. Each Salt and Pepper
1 7 Ounce Can Diced Green Chilis
1 Small Onion, chopped
1 Cup Finely Chopped Celery
1 Cup Frozen White Corn Kernals
1 Tbsp. Chopped Garlic
1 Tsp. Chili Powder
½ Tsp. Ground Cumin
½ Tsp. Hot Sauce (or more to taste)
½ Tsp. Oregano
Directions: Place 1 can of beans in a blender or food processor with 1 cup of the chicken broth and puree until smooth. Transfer to a crock pot.
Season chicken with salt and pepper and add to crock pot. Add remaining can’s worth of beans, remaining 3 cups of broth, and all other ingredients.
Cover and cook on high for 3-4 hours or on low for 7-8 hours until chicken is fully cooked. Shred chicken with 2 forks and stir into chili.
Exchanges: 2 Carbs, 3 Extra Lean Protein, 1 Vegetable