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White Bean Chicken Chili Skinny Style Print

whitechili
It's time for hearty meals that you can make ahead. This is a Skinny Scoopers favorite for Fall. We love making chili on Halloween to enjoy before trick or treating. This is a tasty version of a traditional meal with a skinny twist. Grab these ingredients to cast this spell in your kitchen.

4 fifteen oz. cans Great Northern Beans
6 cups water
6 tsp Better Than Bouillon chicken base
2 tsp Better Than Bouillon beef base
4 tsp. cumin
2 tsp. oregano
1 tsp. minced garlic
1 tsp. cayenne pepper
2 four oz. cans Ortega® Chilis chopped
1 medium onion chopped
5-6 medium boneless, skinless chicken breasts cooked and shredded


Fat free Monterey Jack Cheese
Fat free sour cream
Sliced avocado
Sliced pickled jalapeno

First, start with 5-6 medium sized boneless, skinless chicken breasts. We like to throw them in a pot with chicken broth, cover and simmer for an hour or so. Once cooked, set aside to cool and shred.

In a heavy soup pot, combine beans, water, beef & chicken base, all spices and chilis. Simmer uncovered 2-3 hours. Add cooked chicken and heat through. A serving is one and a half cups, under 200 calories and just 3 POINTS. Garnish with a dollop of fat free sour cream, sliced avocado, fat free Monterey Jack cheese, or spicy pickled jalapenos to give it some BAM! Enjoy!




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