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ladydulcinea on 9.30.2011
My whole family liked this soup – even my picky eater! Great hearty soup for a cold day. We do think quinoa or wild rice would be a great addition.
Chicken Chili with Pumpkin
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Description
A delicious, healthy, easy, crock pot chili. The pumpkin adds extra fiber, it’s low in fat, and helps make the chili thick. You won’t even have to lie this time to get the family to eat it. They will never know you’ve hidden pumpkin inside!
This chili has 2 grams of fat per serving and 175 calories!
Ingredients
- 12 ounces, weight Boneless Skinless Chicken Breast
- 3 cups Fat Free Chicken Broth
- 1 whole Onion, Diced
- 1 whole Yellow Bell Pepper, Diced
- 3 cloves Garlic, Minced
- 2 cans (15 Oz. Can) Black Beans
- 1 can (15 Oz. Can) Libby Pumpkin
- 1 can (10 Oz. Can) Rotel Diced Tomatoes With Chiles
- 2 teaspoons Dried Parsley Flakes
- 2 teaspoons Chili Powder
- 1-½ teaspoon Ground Cumin
- 1 teaspoon Salt To Taste
Preparation
Place thawed (or frozen) chicken breast in the bottom of a crock pot. Cover with remaining ingredients. Stir to break up the pumpkin and blend the spices.
Cook on low 6-8 hours until chicken breasts are tender enough to shred with two forks.
Serve chili topped with shredded cheddar cheese, scallions, and a dollop of sour cream.
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