- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 312.4
- Total Fat: 3.0 g
- Cholesterol: 15.6 mg
- Sodium: 992.7 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 15.2 g
- Protein: 24.0 g
Lap-band Friendly: Crockpot White Bean ChiliSubmitted by: SUBPOPTART
IntroductionThe cumin is what really gives this it's flavor so don't be afraid to use it. The cumin is what really gives this it's flavor so don't be afraid to use it.
4 (15 oz.) cans white beans, rinsed and drained
3 cups chicken broth
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1 small onion, chopped
3 cloves garlic, chopped
2 (4 oz.) cans diced green chilies
2 teaspoons ground cumin
Salt and pepper, to taste
Sour cream, for garnish
Chopped fresh cilantro, for garnish
Stir in cumin, salt and pepper.
Cover and set slow cooker to low.
Meanwhile, warm oil in skillet over medium-high heat.
Add onions and garlic and cook until softened, about 5 minutes.
Add onion and garlic mixture to slow cooker.
Cook on low for 6 hours, stirring ocassionally.
About 1 hour before serving, remove chicken breasts from slow cooker.
Shred the chicken and set aside.
Remove 2 cups of beans and liquid.
Puree in a blender.
Return pureed beans and chicken to the slow cooker.
Serve with sour cream and chopped fresh cilantro, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user SUBPOPTART.