Crock Pot White Chicken Chili (E)

By GNSnavely

Ingredients

• 4-5 boneless, skinless chicken breasts
• 1 pound bag dried navy beans
• 1 (10-ounce) can mild Rotel, or a store-brand alternative
• 1 (4-ounce) can diced green chilies
• 3 cups fat-free chicken broth
• 1/8 cup chopped cilantro, dried or fresh
• 1-2 teaspoons salt, or more according to taste preferences
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1 cup plain non-fat Greek yogurt
• additional water as needed during cooking

Details

Adapted from thecoersfamily.com

Preparation

Step 1

Soak dried beans in water overnight. Drain water, rinse, and place in Crock Pot. If you don’t have time to soak the beans, it’s okay. Soaking the beans helps them to be easier to digest. Dried beans that haven’t been soaked can simply be rinsed and added to the Crock Pot.

Add Rotel, green chilies, chicken breasts, chicken broth, and seasonings

Stir to mix and cover. Cook on low for 6-8 hours. Add water as needed during cooking to keep beans from drying out. I generally add a cup of water after a few hours of cooking.

Just prior to serving use a sturdy spoon to break up the chicken. Add one cup plain non-fat Greek yogurt and stir to mix well.

Enjoy a bowl with a dollop of plain non-fat Greek yogurt and a sprinkle of mozzarella cheese.