White Chicken Chili

Soups, stews and chilis are perfect when the weather gets colder, and they can be a great way to pack lots of nutrition into one pot! Recently I came up with a delicious combination that was a huge hit, I've made it twice this month! Using my Slow Cooker Chicken and a variety of beans, this recipe is loaded with protein, tastes great and freezes well! Without further ado, here's the full recipe!

Here's what you'll need:

6 cups of chicken stock or broth
1 19oz can green chile enchilada sauce
3-4 chicken breasts, baked and cut into small chunks (can also use 12 oz of my Slow Cooker Chicken recipe if you have some already prepped) http://www.wonderfullymadehealthandfitness.net/blog/meal-prepslow-cooker-shredded-chicken
2 15oz cans garbanzo beans, drained
2 15oz cans black beans, rinsed and drained
1 15oz can diced tomatoes, drained
1 15oz can sweet corn, drained
1 TBSP olive oil
1 celery stalk, chopped
1 small yellow onion, diced
2 cups curly kale, chopped (fresh or frozen)
1 TBSP of my All Purpose Blend (https://www.instagram.com/p/BLtMfFRgxg1/)
6 oz Neusfatchel cream cheese, softened
4 TBSP All Purpose flour, or 2 tbsp corn starch for thickening (optional for a creamier Chili)

Putting it all together:

In a large saucepan, first add the olive oil, onion, celery, and seasoning, sautéing on medium heat until tender. (You'll want to reserve 1 cup of the broth to make a thickening roux with the flour/corn starch.) Next add in the chicken broth/stock, green sauce, chicken breast, canned beans, tomatoes, and corn, followed by the kale.

While everything is heating up (still on medium heat), warm up the 1 cup of broth in a small saucepan. When it is simmering, whisk in the flour/corn starch until a creamy, gravy like sauce forms.

It's okay if there are a few lumps, they will cook out while the Chili simmers 😁. When the big pot of goodness is simmering, stir in the roux mixture, and add in the cream cheese. Stir everything together until the cream cheese is incorporated, and the sauce begins to thicken.

Reduce heat to medium low, cover and allow to simmer for 25 minutes, stirring occasionally. Then dish out into bowls and allow to cool a few minutes before serving. This makes a big pot of chili (about 12 healthy servings), so feel free to halve the recipe, but you can always freeze the excess for an easy leftover meal down the line!

I hope you will will enjoy this satisfying meal, perfect for snowy days or meal prep!