CREAMY WHITE BEAN CHICKEN CHILI

This creamy, white bean chicken chili cooks in the slow cooker, so it’s super easy. Plus, it’s packed with fiber, protein and a wide variety of vitamins and minerals kids need. Make it as an easy dinner, then re-heat the leftovers for nutritious lunches throughout the week.

18 ounces boneless, skinless chicken breast

32 ounces low- sodium chicken broth

¼ cup half- and- half creamer

½ cup cream cheese, ⅓ less fat

2 15-ounce cans white beans

2 cans (15-ounces each) corn

2 teaspoons minced garlic 1 onion, diced

1 red pepper, diced

¼ cup diced jalapeños ¼ cup diced fresh cilantro ¼ teaspoon black pepper, ground

1 teaspoon cumin, ground

¼ teaspoon cayenne pepper, ground

¼ teaspoon chili powder Optional toppings: diced avocado, sour cream, chopped cilantro, tortilla strips

Clean and trim all visible fat from chicken breasts, then put in slow cooker. Add chicken broth, half-and-half creamer and the cream cheese, then stir to combine.

Once the cream cheese is dissolved, add beans, corn, garlic, onion, red pepper, jalapeños, cilantro and spices.

Stir well, cover and allow to cook in the slow cooker on high for 4 hours.

Use tongs to remove chicken breast and shred it. Return it to the slow cooker, cover and allow to cook for an additional 10- 15 minutes.

Stir well, then portion into serving bowls or put in a sealed container to re-heat during the week. Top with desired toppings like avocado, sour cream, cilantro or tortilla strips

Makes six 2-cup servings.