Creamy White Chili

A friend of mine shared this recipe on Facebook and said it was great. When I saw how easily it could be made healthier, I knew I had to give it a try. She was right; it is delicious!

Creamy White Chili
Adapted from Taste of Home

1 lb boneless, skinless chicken breast, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbsp canola oil
2 cans (15.5 oz) great northern beans, rinsed & drained
14.5 oz chicken broth
2 cans (4 oz each) diced green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup fat free sour cream
1/2 cup fat free half & half

In a large saucepan, saute the onion, chicken, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and half & half.

Note: I left out the second can of green chiles and cayenne pepper to calm down the heat for my personal tastes.

Slow Cooker Chicken Taco Stew

I have seen this recipe in a few different places on the internet, with different variations. Today, I made my own variation in the slow cooker, since the heat has returned here in Indiana and the last thing I want to do is heat up the kitchen running the oven or simmering something on the stove. It's super easy to throw together, and fairly cheap, especially considering that it makes 8 servings. The chicken taco seasoning gives it a different flavor from regular ground beef taco seasoning. Unfortunately, I forgot to take a picture before all of the leftovers were either gone or in the freezer! I will take one the next time I make it and update the post.

Slow Cooker Chicken Taco Stew

1 medium onion, chopped
2 cups frozen corn
15 oz can Mexican-style diced tomatoes, with liquid
15 oz can regular diced tomatoes, with liquid
15 oz can black beans, rinsed & drained
15 oz can kidney beans, rinsed & drained
8 oz can tomato sauce
1 packet McCormick Chicken Taco Seasoning
1 lb boneless, skinless chicken breasts, trimmed

Mix all ingredients except chicken in 4 1/2-quart slow cooker (larger is fine). Lay chicken on top and cook on low for 6-8 hours or high for 3-4 hours. Remove chicken breasts, allow to cool slightly, shred with forks, and stir back into stew. Enjoy!

The serving size is 1 generous (slightly heaping) cup, and the recipe makes 8 servings.