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| INGREDIENTS |
| 2-3 lb. |
boneless, chicken breast (pre-cooked and cut into chunks) |
| 3-4 |
green onions, finely cut |
| 1 |
large Vidalia onion, chopped |
| 4 cans |
(14.5 oz.) great Northern beans (do not drain) |
| 2 cans |
(10.75 oz.) chicken broth |
| |
chili powder to taste |
| |
Hot Shot to taste (McCormick’s red & black pepper blend) |
| |
garlic powder to taste |
| |
salt to taste |
| |
red hot or Tabasco sauce to taste |
| 1 cup |
all-purpose flour and water blended into thickening mixture |
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| RECIPE |
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Combine all ingredients in a slow cooker or large pot. Add chili powder, Hot Shot, garlic powder, salt and hot sauce according to your taste.
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Cook for several hours.
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During the last hour, thicken with water and flour mixture.
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Serve with low fat sour cream, reduced fat cheddar cheese, and chopped onion tops if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
About 2 cups
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
290 |
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| Total Fat |
4 g |
|
| Sodium |
1010 mg |
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| Total Carbohydrates |
34 g |
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| Fiber |
9 g |
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| Protein |
38 g |
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