Another loss for the Cowboys this weekend. I have half a mind to give them a really stern talking to.
I think we can all admit to having days where zoning is hard. Really hard. This recipe came from one of those days. I found myself yearning to eat some that was reminiscent of a pre-zone meal for me and was also searching for some comfort food (for some reason, anything that comes out of a crockpot is “comfort food” to me). I used to make White Chicken Chili all the time and missed eating it. After reading a slew of recipes, I discovered that this is something that is pretty easily zoned (with some tweaking) and tastes like a “cheat meal”. Win, win.
Zoned White Chicken Chili
Servings per batch: 6 (~1 cup servings)
Zone calculations/serving: 2.5P, 2C, 2F
2 cans (15 oz each) cannellini beans, undrained
8 oz cooked, shredded chicken
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilis, undrained
1 c. reduced sodium chicken broth
½ c. chopped yellow onion
1 ½ tsp. ground cumin
1 tsp dried oregano leaves
4 oz. cream cheese (regular)
Spray the inside of slow cooker with cooking spray. Place 1 can of beans in slow cooker and mash them until smooth. Add second can of beans and all remaining ingredients EXCEPT cream cheese to slow cooker. Stir to combine.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in cream cheese until melted before serving.