Today was the first day of cool weather here in Northern Florida. Waking up to 65 degree weather this morning
was a dream come true! So even though it will be back up in the 80’s later this week, I decided to make one of my
favorite chili recipes. It’s so easy since it basically cooks itself in the slow cooker and it’s only 2 WW Freestyle points per serving!
Ingredients:
- 6 oz 1/3 less fat cream cheese (I use Philadelphia brand) (18 pts)
- ¼ cup half and half – (4 pts)
- 1-2 pounds trimmed skinless boneless chicken breasts (0 pts)
- 1 yellow onion diced (0 pts)
- 2 – 15 oz cans great Northern beans drained and rinsed (0 pts)
- 2 – 4 oz cans chilis (I use 1 medium and 1 hot) (0 pts)
- 2 – 15 oz whole kernel corn (Sweet) (0 pts)
- 2 cloves garlic minced (0 pts)
- 24 oz chicken broth (0 pts)
- 1 tsp cumin (0 pts)
- ½ tsp chili powder (0 pts)
- ¼ tsp cayenne pepper (0 pts)
- ½ tsp salt (0 pts)
- ¼ tsp black pepper (0 pts)
- Small handful fresh cilantro chopped (0 pts)
Directions:
- Season your chicken breasts with salt and pepper. I season on both sides, then place in the bottom of the slow cooker.
- Add in all ingredients, EXCEPT the cream cheese and the half and half and stir
- Cover and cook on low for 7 – 8 hours, or on high 2.5 – 4.5 hours.
- The cooking time really depends on the amount and the thickness of the chicken, and your particular slow cooker. I recommend checking it around 2.5/7 hours. See if your chicken starts to easily shred, if so go ahead and move on to step 4, otherwise cook a bit longer.
- Remove chicken and shred, then add back into your slow cooker
- Add cream cheese and half and half and stir until cream cheese is melted
- Cover and cook on high for 20 minutes or until your chili has thickened a bit
- Stir and enjoy!
Spice It Up:
- Add some diced jalapenos
- Add 1 packet of spicy taco seasoning
Topping Ideas:
- Sour cream – I usually stir in the Publix Fat Free sour cream – 2 TBSP for only 1 point
- Shredded cheese – sometimes I use the FF cheddar cheese which is 0 points, but usually I use the seasoned mexican shredded cheese which is 3 pts for ¼ cup
- Diced fresh cilantro
Serving Details:
This recipe usually makes about 10 servings at 1 cup per serving. The total recipe as detailed above is 22 total points, so I round down the points per serving to 2.
I would love to hear if you try this recipe and if you like it! What are your favorite chili toppings?