This week is sure to be more than a little extra crazy. My parents are in the middle of moving, and of course complications always arrive with moving! Basically their new digs aren't going to be ready on time, so they're going to be bunking with me through the weekend; which is more than fine with me since I've had a rough few weeks of it myself.  It's the bonus cat and dog in the house that will really make things interesting. Needless to say, I'm looking forward to the company and the distraction.

It's been a lonely few weeks for more than one reason!

With all the chaos that's about to ensue on my humble abode, I planned a week of rather easy meals. I've got to save braincells and time where I can these days.

Typically a good chili can take hours upon hours and plenty of preparation to boot.

Ain't nobody got time for that!

Today I decided to make an easy-peasy lighter version of a 5 Ingredient White Chicken Chili. Why? Because it's fall dang it. And when it's fall, I eat chili. Even if it is 80-90+ degrees.

What? Is my stubborn showing?

Really there wasn't much to make lighter other than using chicken breast and swapping out traditional chicken broth with a reduced sodium version. But, it's the small changes than can often make the biggest differences.

This chili is so easy and so delicious that anyone could make it and everyone will enjoy it! Plus, no one will ever know that it's a better-for-you version. So what's not to love?

I served mine with all the optional toppings, because I'm a hungry girl after working out. That means that this has Cilantro, Chives, Tortilla Chip Strips, Avocado, Queso Fresco, and Greek Yogurt. I also had a tamale on the side, because in my mind, not much goes better with chili than a tamale or cornbread.

Healthified 5 Ingredient White Chicken Chili
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 Cup • Calories: 353.5 • Fat: 4.8 g • Carb: 35.3 g • Fiber: 12.7 g • Protein: 38 g • Sugar: 1.4 g • Sodium: 1420.7 mg

Ingredients:
6 C. Reduced Sodium Chicken Broth
3-4 C. Cooked & Chopped/Shredded Boneless Skinless Chicken Breast (1 1/2 lb.)
2 (15 Oz.) Cans White Beans, Drained & Rinsed
2 C. Salsa Verde
2 Tsp. Cumin
Salt & Pepper to Taste

Optional Toppings: Cilantro, Chives/Green Onions, Tortilla Chips/Strips, Avocado, Shredded/Crumbled Cheese, or Greek Yogurt.

Directions:

Toss all ingredients together into a medium stock pot or large sauce pan.

Heat over medium-high heat until boiling; cover and reduce heat to medium-low and simmer for at least 5 minutes.

Once done, divide evenly among bowls.

Top accordingly with anything you desire.

Enjoy right away!