Green Chile Chicken Chili

Tonight I played with a basic white chili recipe, and made the best dinner I've come up with in a long while. In fact, I'd still be eating it if I didn't have to get on the scale at Weight Watcher's in the morning. I was so excited, I had to share.

I started out by boiling 4 small (3 ounce) boneless skinless chicken breasts. I like to boil chicken whenever I'm making this sort of meal because it gets a nice texture, perfect for enchiladas, tacos, etc.

In a seperate large pot over medium heat I mixed up:
2 cans low sodium chicken broth
1 can great northern beans, drained
1 can baby butter beans, drained
1 can whole kernal corn, drained
2 tsp cumin
2 tbls lime juice
1/2 tsp sea salt
1 tbls vegetable oil
2 small sweet yellow onions
7 green chiles, finely chopped
4 tbls minced garlic
1/4 cup chopped fresh cilantro
2 tbls chopped fresh oregano
1 large red sweet pepper diced

When the chicken was fully cooked, I cut it into bite size strips, and added to the pot.


While all of that goodness stewed for about an hour over medium heat I mixed up one pre-made sweet corn bread mix and tossed it in the oven, and then chopped up one small fresh heirloom tomato for topping:

Mixed two small avocados with several squirts of lime juice, 1/4 tsp sea salt, and 1 tbls Concord Foods extra spicy guacamole seasoning.

I also pulled out the fat free sour cream, and locally made monterey jack cheese (4 ounces shredded total).
This meal was absolutely delicious!

What a delicious summer treat. Yum, yum, yum!

Edit: Approximately 300 calories, 6 grams of fat, and 11 grams of dietary fiber per chili serving (1 1/3 cups). This is my own rough estimate, and does not include all the toppings. This is listed nutritional breakdown is 6 weight watcher's points per serving. Not bad!