Healthy White Chicken “Chili”

 

Ingredients:

3 medium bell peppers diced, about 380 g (red, yellow, or orange are best)

2 medium onions diced, about 540 g (fresh or frozen) 

2 medium zucchini chopped, about 355 g (I peeled mine.)

5 cloves minced garlic (or frozen Dorot/Good + Gather garlic cubes) 

1 tablespoon cumin

2, 7.5-8oz. cans mild green chilis

400 g green enchilada sauce (half a large can)

4.5 cups rotisserie chicken breast (about 1.25 lbs./550 g shredded and/or chopped into bite-sized pieces) 

3 cups chicken stock

1/4 cup reduced-fat cream cheese

3/4 cup sweet corn, about 128 g 

Salt and pepper to taste

Directions:

1. Heat a large pot/Dutch oven over medium-high heat and spray with cooking spray.

2. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt, and cook for 5-7 minutes until soft.

3. Stir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock, and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.

4. Stir in softened cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. Check level of seasoning to see if it needs more (salt and pepper).  Done!

5. Top individual bowls with cheese, sour cream, avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!  (I made cornbread muffins!)

*www.lillieeatsandtells.com