Ranch Style Chicken Chili

Rachel Ray's beautifully plated version.

My version in Gladware before being frozen.

Yesterday I watched Rachel Ray make Ranch Style Chicken Chili. It sounded yummy, but not quite as healthy as I would like. So after looking up her recipe here, I adjusted it to have less meat, added some beans and a lot more veggies.

Ingredients

2 cans 98% fat free cooked chicken breast (including broth)
1 14.5 oz. Can Great Northern beans, rinsed and drained
1 C. Each chopped red and green bell pepper
1 C. Chopped onion
1 C. Chopped tomatillos
1 C. Chopped zucchini or summer squash
1 C. Chopped celery
1/4 C. diced green chilies
4 Cloves of garlic, chopped
2 T. Cumin
1/4 C. each chopped fresh dill, parsley, and chives
1/2 C. Water
1 Cube of bullion
1 C. Sour cream

Cook the chopped vegetables in a few tablespoons of olive oil and the garlic until tender. Add the chicken (with broth), beans, bullion, herbs and water. Simmer for 20 minutes until bullion is dissolved and the chicken is heated though. Turn off the heat and add the sour cream. Stir to combine. Rachel ray served hers over tortilla chips, which looks and sounds yummy. As shown above, I divided mine up into lunch size portions to freeze and take to work over the next month as needed.

Makes about 10 one-cup servings. If you use fat free sour cream each one cup serving has 3 WW points (155 calories, 4 grams of fat and 4 grams of fiber).

Scripture of the Day: Romans 15:4