Ingredients
2 lbs raw chicken breasts (seasoned with garlic powder, onion powder, and pepper)
3 cups canned white beans (northern, pinto, garbanzo, etc)
1 can (14.5 ounces) diced tomatoes with jalapenos
4 cups low-sodium chicken broth
1 medium onion, chopped
1 medium red pepper, chopped
1 medium orange or yellow pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tbsp shredded reduced-fat Monterey Jack cheese
3 tbsp chopped fresh cilantro
6 oz low-fat baked tortilla chips (about 65 chips)
Preparation
In a crockpot add the first 12 ingredients. Adjust crockpot to medium heat for 4-6 hours. Check around 4 hours and pull chicken apart to shred it. Continue cooking another 30 minutes-1 hour.
Ladle into warmed bowls. Sprinkle each serving with cheese, cilantro and sour cream (if desired). Serve with baked chips on the side (about 6 to 8 chips with each serving of chili).
