White Chicken Chili with Corn Muffins

All white meat chicken breast combines with white beans (rather than red kidney beans), onions, green chilies (add flavor but not heat/spice), chicken stock and spices to create a delicious (lighter) and different take on traditional chili. Swirl in some cheese at the end to add creaminess. Easy at home prep, just add water, simmer on the stovetop and serve! Side of delicious (and fully baked) cornbread (contains dairy/gluten/soy, made in a facility where nuts/tree nuts are present). (bag, stovetop).

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Can be cooked from thawed (recommended) or frozen.
  
  Thawed: Empty contents of bag into a large pot. For Full size, add 3 cups of water, for Half size, add 1.5 cups. Gently heat over med-low heat with lid on and stirring often until heated through & 165F, 15-20 mins. Frozen: Tip— place bag in a bowl of cold water for 10-15 minutes to start the thawing process. Put frozen chili (ideally chunks of chili rather than a solid block) into a large pot. Add 3 cups of water for Full size, 1.5 cups for Half size. Gently heat over med-low heat with lid on and stirring every few minutes until heated through, and 165F (approx. 30 mins.)
  
  Crushed tortilla chips or shredded cheese on top adds a nice touch. Add cayenne or hot sauce for more kick! Serve with warm corn muffins.

• Ingredients: antibiotic/hormone free chicken, white beans, onions, olive oil, green chilies, organic chicken stock base, and spices.

  Per 1/6 of full size, 1/3 of half size: 275 Calories, 6.9g Total Fat, 2.9g Sat fat, 21g carbs, 32g protein. Corn muffins each: Calories: 220, Calories from fat: 100, Total Fat: 11g, Saturated Fat: 2g, Trans fat: 0g, Cholesterol: 25mg, Sodium: 150mg, Total Carbs: 28g, Fiber: 0g, Sugars: 14g. Protein: 2g. Corn muffins contain: wheat, eggs.