Hey peeps! ☺
Hope you all had a wonderful Halloween! The kids had a great time trick-or-treating and got entirely too much candy (the candy fairy might have to make a visit this year).
I have spent a total of 7 hours raking my yard this past week and I have to admit – I don’t hate it. I could rake till my entire palms are blistered and bleeding. I find it very therapeutic. Bagging the leaves is on the complete opposite end of therapeutic. I hate it. Passionately.
On to the HUNGRY!
Cool weather demands soup, stew and chili~ Bring on the White Bean Chicken Chili !!!!
I saw this recipe on dashingdish.com and was compelled to make it, stat.
4c Reduced Sodium Chicken Broth
2- 15oz cans Canellini Beans (only drain the liquid from 1 can)
1 – 11oz can White Corn
1 medium Onion – diced
1/2c Fat Free Sour Cream
1- 4oz can diced Green Chilis
2 tsp Garlic Powder
2 tbsp Chili Powder
1 tbsp Stevia / Splenda / Sugar
1/4c cold water
2 tbsp Cornstarch
1.25lbs Chicken Breast – cooked and cubed
1.In a large pot, cook onion until tender. Stir in broth, and the rest of the ingredients (except for the corn starch, 1/4 cup water, and chicken, which you will add later). Bring broth to a boil over high heat.
2.Reduce the heat, cover and simmer for about 10 minutes, stirring occasionally.
3.In a small bowl, combine cornstarch and cold water until smooth, and add into chili. Add the cooked chicken. Bring back to a boil, and cook for an additional 2 minutes or until thickened to desired consistency. Makes 8 -1cup servings. [Stats: 299 cals, 2 fat, 35 carb, 35 protein]Ahhhhhh, yum.
Before I sign off, can someone please explain this to me:
How can salt be lower sodium? Isn’t that an oxy-moron? Or am I the moron?????
My brain hurts. G’nite!