Warm Spice and Bean Chicken Chili -- so easy, gluten free and trim healthy mama based
A couple months ago I purchased the Trim Healthy Mama Cookbook on an expedition to Costco. The cookbook is loaded with lots of great recipes and offers loads of full color pics (an absolute must in an cookbook I buy). However it turns out I was feeling brave one day and experimented with one of the recipes without a picture companion (feeling risky). And with a few adjustments I made the recipe and enjoyed it.
Brought the recipe back out today to have a nice crockpot of soup waiting for my family after church but this time I experimented even more with the recipe, making some more adjustments to personalize the delicious soup. For the original recipe check out the cookbook on page 37 – Wicked White Chili. Below is my modified version.
Warm Spice & Bean Chicken Chili
- 4 large boneless / skinless raw chicken breasts (2 lbs)
- 3 cans of northern beans
- 1 can black beans
- 1 can corn
- 1 can kidney bean (light or dark red — depending on your preference)
- 1 can of diced green chilies
- 1 can of diced tomatoes
- 2.5 cups of chicken broth (use organic and check for gluten free)
- 1 can of diced tomatoes with green chilies
- 1 TBSP cumin
- 1 TBSP chili powder
- 1 tsp salt
- 1 tsp basil
- 2 TBSP crushed fresh garlic
This recipe is so easy to prepare and smells great while cooking with the deep cumin aroma. The spices are more than the original recipe called for, but my version is warm and rich, but not overly spicy. My three year old ate it with delight (and he doesn’t like spicy stuff). However feel free to adjust the spice ratio as needed.
- Turn on your crockpot (better be a big one) to six hours and drop in the raw chicken breasts to line the bottom
- Toss into the blender two cans of the great northern beans (with the juice) and the 2.5 cups of chicken broth. On a low speed blend until smooth (beans turned into broth). Pour into the crockpot over the chicken breast.
- Pour in the remainder of the ingredients. Then gently stir (try not to disturb the chicken on the bottom) to mix up the spices amongst the contents.
- Now let it cook for six hours and when you come back stir while also breaking up / shredding the chicken breast into smaller strips so it is evenly dispersed throughout the soup. One long serving fork and my mixing spoon easily did the trick for breaking up the chicken (that is now so tender).
- Serve and enjoy!