It suddenly got freaking cold here, y’all! Really, for the past few days it’s been unseasonably cold. I think I heard that Austin had the coldest Halloween that we’ve had in 30 years or something? That’s pretty incredible. Despite the cold, we still had a lot of fun. And you’ll never find me complaining about it being a little chilly. (Pun intended.)
When it’s cold out, that means I can use my oven AND I get to make hearty stews, soups, and of course… chili! That’s where this Skinny Creamy White Chicken Chili comes in. It’s made DAIRY FREE. Yep, you heard right, a creamy chili with NO cream.
To lighten this chili up, I started it off with plenty of onion and pepper. I used a whole wheat white flour and reduced sodium stock for the base and built it up with lots of chicken, beans, and corn. Once it’s all said and done, I added in some almond milk and ended up with a stock pot full of delicious, thick, stick-to-your-ribs chili.
This is good stuff too. For having no actual cream or milk in it, it’s remarkably creamy and absolutely delicious. I would dare to say that it’s one of my most favorite chilis. And that’s saying a lot with coming from a Texas girl.
I topped mine with some quest fresco, but feel free to make it your own with avocado, plain greek yogurt, pickled jalapeños, etc. Pretty much anything and everything that you would top any other bowl of chili with.
Of course, don’t forget the chips and salsa on the side!
TheSkinnyFork.com A lightened up version of a creamy white chicken chili. This is a one pot wonder meal that is quick and easy to make. Perfect for cold weeknights for a quick, warm, filling dinner! Prep Time: 10 Minutes • Cook Time: 20 Minutes
Servings: 8 • Serving Size: About 1 1/2 Cups • Calories: 324 • Fat: 9 g • Saturated Fat: 3 g • Carb: 32 g • Fiber: 7 g • Protein: 29 g • Sugar: 3 g • Sodium: 812 mg
• 1 White Onion, Diced
• 1 Jalapeño, Diced
• 4 Garlic Cloves, Minced
• 1/4 C. White Whole Wheat Flour
• 3 C. Reduced Sodium Chicken Stock
• 3 C. Cooked & Shredded Chicken Breast
• 2 (4 Oz.) Cans Chopped Green Chiles
• 2 (15 Oz.) Cans Great Northern Beans
• 1/2 C. Sweet 'No Salt Added' Corn Kernels
• 1 Tbsp. Cumin
• 2 C. Warm Unsweetened Almond Milk
• Salt & Pepper to Taste
Directions:
Place the 1 diced onion and 1 diced jalapeño into a large soup or stock pot over medium-high heat. Sauté for about 5 minutes or until the onion is soft and tender.
Add in the 2 minced garlic cloves and continue to cook for a minute or two.
Stir in the 1/4 C. whole wheat white flour to evenly coat everything and cook for another minute.
Gradually add in the 3 C. chicken stock.
Add in the # oz. cooked chicken, 2 cans of green chilies, 2 cans of beans, 1/2 C. corn, and 1 Tbsp. cumin. Bring it all to a boil then reduce heat to low to simmer for about 5-10 minutes.
Stir in the 2 C. warm almond milk and season with salt and pepper to taste.
Remove from the heat and divide evenly among bowls to enjoy.
Step-by-Step Photos:
Nutritional Claims: High Fiber • Sugar Conscious • Dairy Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
