Photo of White Chicken Chili by WW

White Chicken Chili

4
1
1
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
40 min
Serves
10
Difficulty
Easy
Serve this up on a cold weekday night. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.

Ingredients

olive oil

1 tbsp(s)

uncooked onion(s)

1 large, chopped

poblano chile

4 medium, seeded, diced

serrano chile(s)

2 item(s), seeded, minced

minced garlic

1 tbsp(s)

chili powder

1 tbsp(s)

kosher salt

2 tsp(s), or to taste

ground cumin

1½ tsp(s)

ground coriander

1 tsp(s)

dried oregano

1 tsp(s)

reduced sodium canned chicken broth

3 cup(s)

uncooked boneless skinless chicken breast(s)

2 pound(s)

canned cannellini beans

45 oz, rinsed and drained

salsa verde

cup(s)

fresh lime juice

2 Tbsp

cilantro

cup(s), minced, fresh

Instructions

  1. Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  2. Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
  4. Serving size: 1 c

Notes

Leftovers make a great filling for soft tacos or burritos.

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