White Chicken Chili With Chickpeas And Chorizo

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   1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil

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   2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min.

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   3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender

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   4. Add chipotle and cumin and stir

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   5. When chicken is done cooking remove from pot and cool with cold water, shred chicken.

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   6. Return chorizo to pot, stir, add chicken and salsa

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   7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low.

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   8. Add remaining cilantro and salt and pepper to taste

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   Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium

No additional tips available.