The Hubby LOVES chili. He loves it so much the very first party we ever had as a married couple (over 10 years ago) he made chili for 30 people with all the toppings…and everyone loved it. Ever since then we have been making chili for lots of get togethers or for a weekend treat…and this chicken chili is a favorite.
Most of the time we make a traditional chili but every once in a while we change it up a bit, like this steak chilior thislightened-up chilithat has quinoa in it…but last week I wanted to change it up even more and make chicken chili.
There is something I just love about chicken chili. When I see it on a menu I am always tempted to get it, and many times will and very rarely have I been disappointed but The Hubby never seemed to interested in it, but I knew I could win him over. As I researched different ways to make this yummy treat I noticed there were a lot of slow cooker version out there, and as much as I love my slow cooker I was having a hard time finding a version that wasn’t loaded with a ton of extra fat, so I decided to go for a quicker stove top version.
I wanted to make sure it was super easy so I decided to go with rotisserie chicken but roasted chicken breasts or leftover chicken would work great. I also added in quite a bit of seasoning to really give the chili a lot of flavor and depth without a lot of added fat and calories. Then came the green chilis, which I LOVE when paired with chicken and beans, especially white beans. To make it super creamy (like the more high fat versions) I did use reduced fat cream cheese, but you could leave it out to lighten-it-up even more, that is totally up to you.
Creamy chicken chili that is loaded with tons of flavor that comes together in less than a hour making it perfect for a weeknight dinner or weekend treat
In a large stock pot (with a lid) heat olive oil over medium heat
Add onion, chili powder, cumin, salt & pepper, stirring often until onions begin to soften (3-4 minutes)
Stir in garlic, green chilies and corn, cooking for an additional 5 minutes, stirring often
Stir in chicken stock, rinsed beans, chicken, paprika & oregano
Bring to a boil and then reduce heat and cover, simmering for 20-30 minutes or until soup has reduced a little and all the flavors have had time to come together
About 10 minutes before serving add in cream cheese and stir until it melts and it combines into soup, don't worry it will eventually all melt into the soup
Spoon into bowls and top with any toppings you prefer
**To freeze remove from heat before you add in cream cheese and let cool then freeze, to serve thaw and then add soup to large pot heating over medium heat and add in cream cheese after soup is heated through
Each serving (about 1 1/2 - 2 cups, without toppings) is 11 WW Smart Points:
Calories from Fat 72
Total Fat 8.0g
Saturated Fat 3.5g
Trans Fat 0.0g
Total Carbohydrates 55.5g
Dietary Fiber 19.7g
Vitamin A 14% - Vitamin C 19% - Calcium 18% - Iron 43%
Nutrition Grade A
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This chili comes together super quick and you can adjust the seasonings as you like, but it is super important that you have a great stock pot with lid to simmer it in, it really needs that time to come together. I use this stock pot for everything, but especially my soups and chilis…it is a little bit of an investment but you will love it!!
This week turn chili on it’s head and make something everyone is sure to love. Trust me The Hubby even loved it and he is all about traditional chili.