Lightened up White Chicken Chili recipe

In my quest to make healthier foods that both my husband and kids will also eat, I try a lot of new recipes. Tonight's recipe was White Chicken Chili (request made by my husband). Instead of making this cream based with milk or cream, I used chicken broth and spices to give it flavor.

Got the recipe from the Add a Pinch Blog.

Just made a few adaptations.

I added a jalapeno because we like it spicy. Also used chicken thighs because that's what I had and it worked fine. And I put it all in the crockpot and cooked all day. Put a few crumbled up tortilla chips, cilantro and shredded cheese on top.

Here's the original recipe:

WHITE CHICKEN CHILI RECIPE

Serves: 6-8

INGREDIENTS
4 skinless, boneless chicken breasts
4 cups chicken stock
1 clove garlic, minced
1 medium onion, diced
1 (15-ounce) can white beans, drained
1 (4-ounce) can diced green chilis, with liquids from chilis
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh oregano

INSTRUCTIONS
Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes. Remove from heat and serve.

I counted this dinner as 1 Red, 1 Green, 1 Yellow and 1 Blue on 21 Day fix. That may not be completely accurate but it's close.