white chicken chili

Slow Cooker

White Chicken Chili

Drescription

A bowl of this healthy white chicken chili packs a whopping 22 grams of protein in each serving and is appropriate for a diabetes-friendly diet. Consider topping this white chili with Greek yogurt instead of sour cream to reduce calorie and fat content while still getting a creamy texture.

Ingredients

3 (15 ounce) cans no-salt-added great northern beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 pound skinless, boneless chicken breast halves
2 cups finely chopped onions
1 ½ cups chopped desired-color sweet peppers
2 4-ounce cans diced green chile peppers, undrained
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon cayenne pepper
1 ½ cups shredded monterey jack cheese (6 ounces) (optional)
1 (7 ounce) container plain fat-free greek yogurt
1 bunch fresh cilantro leaves

Directions

In a 4- to 5-qt. slow cooker combine 3 cans of beans, 4 cups broth, 1 pound chicken breast, 2 cups chopped onions, 1 ½ cups sweet peppers, 2 cans chile peppers, 4 cloves garlic, 2 teaspoons cumin, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon cayenne pepper. Cover and cook on low 4 to 5 hours or high 2 to 3 hours.
Remove chicken; shred using two forks. Return shredded chicken to cooker. If desired, top servings with cheese, yogurt and/or cilantro.

Cranberry Cheesecake

You can certainly use a thermometer to check if the internal temperature has reached 150º. However, if you’d prefer to avoid sticking holes in your dessert, the wobble cheesecake test is a better bet. Give the cheesecake a gentle rap on the side of the pan with a wooden spoon. The cheesecake should wobble just slightly if it’s done. It will jiggle and ripple if it’s not quite done yet.