Chipotle Chicken Chili

Prep Time: 15 minutes
Cook Time: 6 to 7 hours
Makes 8 servings

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, chopped

1¹/₂ pounds boneless, skinless chicken breasts

2 cups reduced-sodium chicken broth

1 cup chipotle salsa

1 teaspoon chipotle powder or “hot” chili powder

1 teaspoon ground cumin

2 medium zucchini, sliced into thin rounds

1 cup canned or frozen corn kernels

2 cans (14 to 19 ounces each) Great Northern or cannellini beans, rinsed and drained

2 cups shredded reduced-fat white Cheddar cheese

¹/₂ cup chopped fresh cilantro

1. Heat the oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 5 minutes, or until browned. With a slotted spoon, transfer to a 4- to 6-quart slow cooker. Add the chicken to the skillet and cook for 5 minutes, turning once, or until lightly browned. Place in the slow cooker.

2. Stir the broth, salsa, chili powder, and cumin into the slow cooker. Cover and cook on low for 6 to 7 hours, until a thermometer inserted in the thickest portion of a breast registers at least 165°F. Add the zucchini, corn, and beans during the last hour of cooking.

3. Remove the chicken from the cooker and place on a cutting board. Shred with two forks. Stir back into the cooker. To thicken the chili, mash some of the beans against the side of the pot with the back of a large spoon.

4. Divide among 8 bowls. Top each with ¹/₄ cup cheese and 1 tablespoon cilantro.

Per serving: 248 calories, 23 g protein, 14 g carbohydrates, 10 g fat, 4.5 g saturated fat, 4 g fiber, 733 mg sodium