Recipe: how to make healthy white chicken chili recipe

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White Chicken Chili with Brocolli Rabe & Brown Rice Quinoa Medley

If you like the white chicken chili found at The Cheesecake Factory, but don’t want the guilt of a 1,000 calorie plate of food (yes, the plates at CCF are unbelievably high in calories and sodium!) then you may want to try to recreate the dish like I did at home. At least at home you can control the ingredients and the amount of seasonings you are putting into your chili. Many restaraunts put tons of salt to make the dish more flavorful, but who wants all that unnecessary sodium! (not this girl!) So this weekend I wanted to change up my chili routine and decided to make some white chicken chili. It is different than traditional chili because you don’t use ground up meat like ground turkey or ground chicken, but you use chunks of actual chicken breast. This makes it a very high protein meal and the brown rice & quinoa medley add some carbs to the dish nicely. I also worked in some brocolli rabe to get some more vegetables into the dish and it added a nice touch of flavor and texture.

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Ingredients

? 4 large natural skinless chicken breasts chopped into small cubes

? 1/2 white onion chopped/diced

? 2 tbsp olive oil

? 1 tbsp of minced garlic

? 2 cups of chicken broth (low sodium)

? 1 can of organic diced tomatoes

? 2 tbsp of Mrs. Dash Italian Seasonings

? 1 packet of white chili flavor by McCormicks

? 1 can of white cannelloni beans

? 2 cups of chopped brocolli rabe

? Salt & Pepper to taste

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I loved using the McCormick’s Chili White Chicken to help season my chili. No MSG and no artificial flavors. These are all natural spices.

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You will need a large pot and a skillet to make this dish. In the pot you will simmer the diced tomatoes, white beans, onions, brocolli rabe, chicken broth and garlic. Let that simmer on a very low heat. You will then spray the skillet with olive oil or coconut oil and grill the cubes of chicken. After they are half way done start slowly adding the white chili powder and keep tossing it around the skillet. After cooking the chicken through all the way on the skillet I added it to a pot that had been cooking the other ingredients. Let that all simmer and cook for at least 20 minutes. I loved using some brocolli rabe in this to add color and flavor. It has bit of a bite so it’s also a suggestions to cook the brocolli rabe first before adding to the pot. I like to cook mine with salt and olive oil.

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When it was time to serve I made some quick brown rice and quinoa from the 90 second cooking bags. These come out fast and taste great. I put just a small amount in the bottom of my plate and then put the chicken chili on top. It came out amazing and was the perfect dish on a cold Sunday afternoon, curled up on the couch watching the football games. This is a high protein dish and tastes great and can be used for left over lunch the next day too!

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