The recipe calls for a great deal of monterey jack cheese, 4 cups alone going into the chili. I asked Jenn how much she thought I could reduce of that and not sacrifice flavor and she thought about half. At the same time I did a search on Cooking Light's website to see if they had something similar and what they did about the cheese 'issue'. I found a white bean and turkey chili recipe with a 5 star review and it did not use any cheese at all, but otherwise very similar to Jenn's recipe. So, I ended up basically combining the two recipes and put mine in the crockpot a couple hours before lunch, on high. Everyone loved it, and so here's 'my' lighter version. (It of course could be done in a pot on the stove, but I wrote this recipe as I made it today in my slow cooker.)
White Chicken Chili
- 1 medium-large yellow onion, chopped
- 2 cans Great Northern beans
- 3 cups shredded rotisserie chicken
- 4 cups low sodium chicken broth
- 8 oz can of green chiles
- 4 cloves garlic, minced
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 2 tsp chili powder
- 1 tsp oregano
- 1 TB olive oil
- salt and pepper to taste
- Heat olive oil in a skillet on medium heat, add onions and cook until translucent/lightly golden. (about 10 minutes).
- Turn slow cooker on high.
- Combine chicken broth, shredded chicken, beans, onions, chiles, garlic, cumin, cayenne, chili powder, oregano in slow cooker. Cook on high for at least 1 hour, then turn down to low until ready to eat.
- shredded monterey jack cheese
- finely chopped jalepeno peppers
- finely sliced green onions
- sour cream
- 1/2 cup diced roma or compari tomatoes
- 1/3 cup chopped cilantro
- lime wedges