Winter is coming.
But in Alaska it’s fall. That’s right.. Leaves be a changin
I know that the rest of the country is currently blazing in crazy heat or hunkering down preparing for a hurricane… But up here we’re sitting in the 60s and beginning to feel that crisp air that comes with fall.
So guess what I did? I caved. I busted out the fall/winter work horse…
Yup I did it. I brought out the big guns and used my crock pot. And I even went a step further…
I made white chicken chili.
Boy do I feel weird about making chili in August… But it was yummy and hit the spot on a rainy, cold “autumn” day.
Give it a try if you’re in the same weather boat as me…. Or save the recipe for when the rest of the country catches up with our lower temps 🙂
1c fat-free, less-sodium chicken broth
1c chopped onion (1med onion)
2T all-purpose flour
2t chili powder (I used 3)
1t ground cumin (I used 2)
1/2t hot sauce (I used almost 2-3t, spiced it up!)
1/8t black pepper
1lb boneless, skinless chicken breasts
3(19oz) cans cannellini beans, rinsed and drained
1(15.5oz) can whole-kernel corn, drained
1(4.5oz) can chopped green chiles, drained
2 garlic cloves, minced
Sour cream, cheddar cheese, green onions, and tortilla chips for garnishes if you like.
Combine the ingredients in your slow cooker. Cover and cook on HIGH for 1 hour. Then reduce to LOW for 4 hours.
Then add your toppings and dig in.
Makes 6 bowls clocking in at a lovely 232 calories, with a fab 22.3G of protein!