White Chicken Chili

Last night was my first night back from Charlotte, AKA my first night home alone.  I knew I needed something healthy after the Charlotte Restaurant Binge but I was really craving comfort food.  Soooooo, I decided to go with a healthified version of the white chicken chili the BF made a few months back.

I started off by heating 1 tsp of olive oil in a large pot.  Once hot, I added 1 large chopped up onion (the larger the better.. I’m talking softball size).

I tossed four cloves of minced garlic on top (to keep the garlic from burning), and once the onions were soft and translucent I added:

• 2 4 ounce cans chopped green chilies
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/8 tsp black pepper
• 32 ounces reduced sodium free-range chicken broth
• 2 cubed up grilled chicken breast
• 1 diced jalapeno
• 3 cans great northern beans, rinsed and drained

Chopped up chickies!

I let everything simmer for 15 minutes or so:

Thennnnn I stirred in 3/4 of a cup reduced fat Mexican blend cheese.  (I probably could have got away with 1/2 a cup of cheese—ohhhhh well)

How easy is this by the way????

Once the cheese was melted, I divided the soup up into 6 even portions:

I popped a couple of the portions into the freezer and some into the fridge for lunch this week.  And of course one was for dinner tonight!  I poured that lucky portion into a bowl and topped with some sliced jalapeno:

Dinner is served!

D-E-L-EEEEEEEEEESH 😀

Stats on 1 Serving White Chicken Chili:  277 Calories, 37g carbs, 5g fat, 29g protein, 11g fiber