This crock pot recipe is easy, nutritious and low in fat!
2 pounds boneless, skinless chicken breasts
2 cans (14 ounce size) chicken broth
1 pound dry great northern beans (soaked in water overnight)
1 can (10 ounce size) diced tomatoes with green chilies
1 teaspoon minced fresh garlic
1 tablespoon minced onion
1 teaspoon oregano
1/2 teaspoon salt (or to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
cayenne pepper, optional
shredded low fat cheddar cheese
lowfat sour cream
baked tortilla chips
Cook chicken in some of the chicken broth till done. Remove chicken, reserving broth; allow chicken to cool. Shred chicken with two forks. Set aside.
Dump water off of beans that have been soaking overnight. Add beans, all of the chicken broth, tomatoes, onion, garlic, seasonings and shredded chicken to a crock pot. Add more broth or water, if necessary, to cover beans.
Cook on low 10-12 hours or on high 5-6 hours till beans are tender. (Add a little more liquid, if needed, to keep beans covered.)
Also can cook on stove top in 4 qt. pan. Bring all ingredients to a boil then reduce heat and simmer until beans are done.
Serve in soup bowls, garnished with a dollop of sour cream, shredded cheese and a few coarsely crushed baked tortilla chips.
502 calories, 13 grams fat, 51 grams carbohydrates, 45 grams protein per serving. This recipe is low in fat.
Recipe is from http://www.cdkitchen.com/