1 lb boneless, skinless chicken breast (cooked and shredded)
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 can (4 oz) diced green chilies
1 cup reduced-sodium chicken broth
1 small onion, diced
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
1 cup fat-free sour cream
1/4 cup chopped cilantro (optional, for garnish)
Instructions:
Cook Chicken: In a large pot, cook the chicken breasts over medium heat until fully cooked (about 20 minutes). Shred the chicken using two forks and set aside.
Prepare the Chili: In the same pot, sauté the diced onion until soft (about 5 minutes). Add the shredded chicken, green chilies, beans, chicken broth, garlic powder, cumin, chili powder, paprika, salt, and pepper.
Simmer: Bring the mixture to a simmer over medium heat. Let it cook for about 10-15 minutes, allowing the flavors to combine.
Finish the Chili: Stir in the fat-free sour cream until fully combined and heated through.
Serve: Garnish with cilantro (optional) and serve hot.
Tips:
You can top it with a small amount of shredded low-fat cheese or a dollop of Greek yogurt for extra creaminess, keeping it low in points.
