White Chicken Chili

[Blackbeard 10]

WHITE CHICKEN CHILI

1 tablespoon olive oil

3/4 lb boneless skinless chicken breast, cubed

1 large onion, minced

2 cloves garlic, minced

2 jalapenos, diced

1 cup dry white wine or chicken broth

2 cans great northern beans, rinsed and drained

1 teaspoon mustard powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 tsp chili powder

4 cups baked corn tortilla chips (optional)

1/2 cup shredded reduced-fat sharp cheddar cheese

sour cream (optional)

 

Directions

Heat oil in large skillet over medium-high heat.

Add chicken and cook until no longer pink.

Remove chicken and set aside.

Add onion, garlic and jalapenos to skillet and cook until tender.

Place chicken, onion, and garlic in crockpot.

Add wine, beans, mustard powder, cumin, chili powder, salt and pepper.

Cook on low 5 to 6 hours.

Place servings into bowl (If using tortilla chips put them in bowl first).

 

I think this makes six 4-point servings (or four 6-point servings).