Ingredients 1 Tbsp olive oil 16 oz chicken breasts 1 yellow onion, chopped 2 bell peppers, chopped 4 garlic cloves, minced 1- 14 oz can diced tomatoes with green chiles (Rotel) 1- 28 oz can diced tomatoes 2- 15 oz cans white beans 4 c low sodium chicken or veggie broth 1 tsp curry powder 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp Mrs Dash Chipotle seasoning (or a few sprinkles of red pepper flakes) salt and pepper to taste 1 heaping Tbsp corn starch Directions In a large Dutch oven or pot, heat the olive oil and cook the chicken until almost done, seasoning with salt, pepper, and Mrs. Dash. Add the onion, bell peppers, garlic cloves, and sautee 3-4 minutes, until veggies start to soften. Add the diced tomatoes, beans, broth, and seasonings and simmer until heated through (the longer the better!). Dissolve corn starch in 1/4 c cold water, then slowly whisk into the chili. Stir and simmer until the chili thickens slightly. Serve with cilantro and lime! Makes 6 servings Serving Size: 1.5 cups Calories: 270 21 Day Fix: 1 Red, 1 Green, 1 Yellow #groundhogisaliar #21DayFix #approved #WhiteChickenChili #crockpot #soup #getintomytummy #allthefood #pointsplus #pointslife #weightwatcher #veggiesaremyjam
