Ingredients:
- 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.
