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Photo of White Chicken Chili by WW

White Chicken Chili

1
Points® value
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)

Onion

1 large, chopped

Poblano chile

4 medium, seeded, diced

Serrano chile

2 pepper(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 chicken broth

3 cup(s)

Uncooked boneless skinless chicken breast

2 pound(s)

Canned cannellini beans

45 oz, rinsed and drained

Salsa verde

⅓ cup(s)

Fresh lime juice

2 tbsp(s)

Cilantro

⅓ 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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