This recipe is based off of a green chili recipe I found in an old Pampered Chef cook book. I changed it up a bit based on what my family likes and the ingredients I had on hand; and made it crock pot friendly. I calculated the calorie content at CalorieCount.com. They have a great recipe analyzer that keeps you from having to enter each and every ingredient separately. The secret to making this chili so thick and rich without added cream is the broken up corn tortillas.
The recipe clocks in at 8 servings at 241 calories each and it is very filling!
Lean ‘n Green Crock-pot Chili
8 6 inch corn tortillas broken into very small pieces
1/2 cup chopped onions
1 pound boneless skinless chicken breasts cut into 3/4 inch pieces
2 tsp Ground Cumin
1 to 2 tsp garlic
1/2 tsp chili powder
salt and pepper to taste
2 cans of fat free chicken broth
2 cans of beans, drained and rinsed (Black or pinto)
3/4 cup of corn
1 can of green enchilada sauce (or 1 1/2 cup of salsa verde)
1/2 evaporated milk or (1/3 cup of dry milk and 1/2 cup water)
1 tsp corn starch
2 tsp snipped fresh cilantro (optional)
-Add chicken, chopped onion, chicken broth, enchilada sauce, spices and half of the broken up corn tortillas to the crock-pot and mix everything together.
-Cook on low for 4 hours.
-Once the chili has cooked for 4 hours, add the corn, beans, and the rest of the broken up tortillas to the crock pot. Stir the cornstarch into the evaporated milk (or dry milk/water) until completely dissolved. Mix this into the chili as well.
-Cook on low for 1 more hour, then top with optional sour cream, shredded cheese and cilantro.
Serve and Enjoy!
My kids and hubby gobbled this up, I hope yours do too!
I will be linking up to some of the fabulous linky parties listed here.