Chicken and chili isn’t something that is normally mixed. However, that won’t stop us from posting it. I haven’t personally tried this recipe but the idea of it makes my mouth water. The cooking process is a little lengthy also so make sure you have enough time allocated to cooking!
Prep Time: 50 minutes
Cooking Time: 3-4 hours
(HIGH) plus 5 minutes
Yield: 6 servings
1½ to 2 pounds bone-in
split chicken breasts with
ribs, skin removed
2½ cups reduced-sodium
canned chicken broth
1½ cups chopped
white onion
2 tablespoons fresh
lime juice
1 jalapeño chile, minced
2 large cloves garlic, minced
1 15-ounce can navy beans,
drained and rinsed
¾ teaspoon ground cumin
½ teaspoon chili powder
1 15-ounce can black
beans, drained and rinsed
1 tablespoon plus 2 teaspoons
white cornmeal
6 tablespoons fat-free plain
yogurt or sour cream
2 tablespoons sliced green
onion
Lime wedges (optional,
for garnish)
1. Place chicken, bone side down, in 5- to 7-quart slow cooker. Add broth, onion, lime juice, jalapeño and garlic. Cover and cook on HIGH for 2½ hours. Add navy beans, cumin and chili powder. Cover and cook on HIGH for 30 minutes to 1 hour.
2. Remove chicken. Cool slightly; pull meat away from bones. Discard bones. Cut chicken into bite-size pieces; set aside.
3. Transfer broth mixture from slow cooker to blender. Cover; blend until smooth. Transfer to medium saucepan. Stir in black beans and cornmeal. Bring to gentle boil; reduce heat. Cook, uncovered, on low for 3 minutes, stirring occasionally. Add chicken and cook on low for 2 minutes more.
4. Spoon into bowls. Top with yogurt and green onion. Garnish with lime wedges.
Per Serving (¾ cup):
calories: 220; 20 calories from fat
total fat: 2 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 50 mg; sodium: 680 mg
total carbohydrates: 27 g; fiber: 8 g; sugars: 5 g
protein: 27 g; vitamins: vitamin A (4% DV), vitamin C
(15% DV); minerals: calcium (8% DV), iron (15% DV)
exchanges: 2.5 very lean meat, 1.5 starch, 1 veg.
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