It’s not been easy finding things to eat after having the gallbladder surgery. It’s getting better, but still a bit of a challenge.
Enter white bean chicken chili.
I love getting this stuff from Ruby Tuesday’s. But last night, I found a quick and easy way to make it at home, and everyone loved it!
Best of all, the Pouch gave it’s Seal Of Approval. And it’s super healthy – lots of protein and fiber, very little fat.
White Bean Chicken Chili
2 Cans White Beans
1 lb. Skinless, boneless chicken breasts, cooked and cut into 1-inch cubes
1 cup water
1 Package McCormick White Bean Chicken Chili Seasoning Mix
I sauteed the chicken breasts, and seasoned them with garlic salt, onion powder and freshly ground pepper before cutting them into cubes. This is the most time consuming part of the recipe.
Then I added the cans of beans (drained first), the cup of water and the seasoning mix. Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally.
The sauce packet comes with a recipe on back, but I didn’t stick to it.
I also garnished with some shredded quesadilla cheese left over from the night before. Even the leftovers were delicious!