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What We're Eating: Light Chicken Chili

If you follow me on Facebook or Twitter, you may have seen the Light Chicken Chili I recently entered into the my office's chili cook-off. While I didn't win any of the awards, I got a lot of positive feedback (the pot was pretty much empty, if that tells you anything!), PLUS I was proud to put out a healthy recipe for people to enjoy.



A long time ago, I used to think that all healthy food had zero flavor, but boy was I wrong! This chili is proof of that. It's full of amazing spices, and it's even better after you let it set in the fridge overnight and reheat it - seriously! My version is adapted from one posted by Finding Her Happy Pace (I would link to her actual post, but I can't seem to find it). 

Light Chicken Chili (4 points per cup)

- 2 boneless, skinless chicken breasts
- 4 cups fat-free, low-sodium chicken broth
- half a sweet onion, chopped
- 2 cans white northern beans (with liquid)
- 1 small (4-6 oz) can diced green chilies (with liquid)
- 2 tsp. minced garlic (the kind you buy in a jar)
- 2 tsp. oregano (you can use fresh, but I'm too lazy)
- 1 tsp. each of ground cumin, chili powder, sea salt and ground black pepper

Directions
In a slow cooker, combine chicken broth, onion, beans, chilies, garlic and all the spices. Then, drop in your chicken breasts. Cook on low for 8-10 hours (I have to do 10 because I don't get home til later in the evening), then shred the chicken breast and stir. A 1-cup serving is only 4 points! We like to add 1/4 of cup fat-free sour cream (1 point) and 1/4 cup of 2% shredded taco cheese (2 points). 

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