Creamy Chicken Chili
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 cups Great Northern dried beans
  • 3 cups boiling water
  • 2 onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 pickeled jalapeno peppers, seeded, deribbed and chopped (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chili powder
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb summer squash, quartered lengthwise and cut into ¾-inch pieces
  • 1 can (15 oz) hominy or corn, drained
  • ½ cup reduced-fat sour cream
  • 2 teaspoons kosher salt*
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped cilantro
  • 2 plum tomatoes, chopped
  1. Combine beans and boiling water in slow-cooker.
  2. Let stand while preparing other ingredients.
  3. Add onion, garlic, jalapeno if using, cumin and chili powders and ½ teaspoon of the salt.
  4. Place chicken on top and then layer on summer squash.
  5. Cover and cook on low for 7 hours or until beans are tender.
  6. Stir in hominy, remaining salt, lime juice and cilantro.
  7. Spoon into bowls and serve topped with chopped tomatoes, additional sour cream and chips.
  8. Makes 12 cups; serving size 1½ cups
*I use kosher salt because its courser grain size makes it lower in sodium per volume than fine iodides salt. I also prefer the flavor.
Nutrition Information
Calories: 268 Fat: 8 gm Carbohydrates: 25 gm Sodium: 750 mg Protein: 25 gm Cholesterol: 51 mg
Recipe by Food Fit Fabulous at