Weeknight White Chicken Chili

 Sometimes it’s easy to fall into a rut of eating the same thing weeknight after weeknight, especially when you’re trying to feed your family healthy, nourishing foods.  I can remember years back when Mike and I first started really watching what we were eating, we would have the same thing every Monday, the same thing every Tuesday, etc.  It was easy to do because I knew they were healthy and low calorie.  After awhile, this got monotonous and we started craving foods that weren’t so good for us because they were easy and different.  That’s what really got me into cooking a few years ago.  I wanted to find foods that felt like we were eating in a restaurant but were healthy, especially once TJ came along.  Nowadays, I’m constantly looking for healthy foods that are delicious but don’t take much time.  This is especially nice on a busy weeknight when we have activities going on or Mike has to work late.

This easy chili only takes about 15 minutes to make and is absolutely delicious.  All you have to do is throw the ingredients in a pot for a few minutes and garnish each bowl.  Easy!

Healthy and delicious!

Weeknight White Chicken Chili

 6 cups Reduced Sodium Chicken Broth

4 cups Shredded Chicken, cooked

2 (15-oz) cans Great Northern Beans, drained

2 cups Salsa Verde

2 tsp Ground Cumin

**Toppings: Diced Avocado, Chopped Fresh Cilantro, Fat Free Shredded Cheddar Cheese, Chopped Green Onions, Fat Free Sour Cream, Crumbled Tortilla Chips

Directions:

1. Add first five ingredients to a medium saucepan and stir to combine.

2. Bring to a boil over medium-high heat, then cover and reduce heat to low and let simmer for a minimum of 5 minutes.

3. Serve and top each serving with avocado, cilantro, cheese, onion, a dollop of sour cream, and then crumble just a few tortilla chips on top.

Serves 4-6

Enjoy!!!