White Chicken Chili

3 boneless skinless chicken breasts
2 cups water
1 small can chicken broth
1 med. yellow onion, diced
1 Tbsp vegetable oil
3 cloves garlic, diced
1 cup fresh baby spinach
1 cup frozen yellow corn
1 1/2 cup carrots, chopped
2 small potatoes, sliced thin
1 can cannellini beans
1 can northern beans
1 can pinto beans
1 Tbsp ground cumin
1 Tbsp Chili Powder
1/2 Tbsp corriander
1/2 Tbsp cayenne pepper
*Salt and pepper to taste

Add light sour cream dollup for a creamier texture. Maybe sprinkle some low-fat cheese.

Place chicken breasts and carrots in slow cooker and add 1 cup water. Sprinkle salt, pepper and garlic. Cook on high heat for 3 hours. Pull out chicken and shred, then add it back to slow cooker and turn heat to low, adding potatoes. In a skillet heat onion in oil until tender, then add to slow cooker. Add beans, spices, spinach, corn, other cup of water, and broth. Continue cooking for another few hours.

Serving Size: makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ARAD2699.