White ChiliSubmitted by: ARDUANNE
IntroductionThis is a great dinner for cold winter nights. My chili always turns out a little more pink than white though because of the salsa. This is a great dinner for cold winter nights. My chili always turns out a little more pink than white though because of the salsa.
1.5 lb boneless skinless chicken tenderloins
1 large jar of Great Northern Beans
1 jar of black bean and corn salsa (medium)
2 cups fat free sour cream
6 oz shredded Mexican Blend reduced fat cheese
2 teaspoons Southwest Spice
1/2 can corn (drained)
1/2 can black beans (drained and rinsed)
Cumin to taste
Boil until there is no pink in the middle.
Can be cooked in about 45 minutes in a large stockpot on the stove, or by crock pot.
Add to crock pot: chicken chunks, northern beans, black beans, corn, salsa, sour cream and spices.
I prefer to cook this on high for about 4 hours and stir once per hour, but it can be cooked on low for 8 hours without stirring.
Add cheese before serving, stir until melted. Garnish with 1 teaspoon dollop of sour cream on top center, and a sprinkling of the remaining cheese around the dollop.
Serving size is about 1.5 cups
Number of Servings: 12
Recipe submitted by SparkPeople user ARDUANNE.