Healthy Yum!

It doesn't happen often, but at some point each our weather dips low enough to call for some hearty, cold weather comfort food. 

Today is one of those days & this is a go-to recipe for sure!

Now, I can't take full credit for this recipe - it's based off our friend, Christy Cutler's  award winning recipe, but we like to cram as much nutrients into our soups & stews as possible, so we tweaked it just a bit.

All things considered, this is a healthy meal - light on the meat & heavy on the super-foods, so feel free to alter it to suit your taste :)

White Chicken Chili

           

Stew Base	Chili  Ingredients
26 oz Chicken stock Small can diced green peppers 16 oz. Jar salsa verde (green salsa) Garlic 1 package fresh basil 1 package culantro Cumin Salt Pepper	2 Chicken breast 2 med sweet potatoes 1 onion 1 yellow pepper 1 orange pepper ½ bundle of kale leaf 2 cans white beans 2 cans pink beans 1 package cream cheese 16 oz. Pepper jack cheese *Guacamole optional

With slow cooker on high, place chicken stock, garlic, cumin, salt & pepper, salsa verde, diced green peppers

Taste the stew to determine if more spices are needed.

Add whole chicken breasts to stew base, keeping the slow cooker on high.

Cleaning & chop the culantro, basil & kale leaf then place into the pot.

Allow the stew to cook the chicken until it can be shredded.

Clean & chop remaining fresh veggies (sweet potato, peppers, and onion) and place in container.

Once the chicken is shredded, reduce the temperature to a “medium/low” setting, and add the cream cheese, chopped fresh veggies, and beans.

Stir and taste test occasionally, until veggies are soft.

30 minutes before serving add pepper jack cheese, melting and mixing thoroughly.

Serve with whole corn chips & garnish with guacamole.

Enjoy!