White Chicken Chili
5
Points®
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
Poblano chile
4 medium
Serrano chile
2 pepper(s)
Minced garlic
1 tbsp(s)
Chili powder
1 tbsp(s)
Kosher salt
2 tsp(s)
Ground cumin
1.5 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
Salsa verde
0.333 cup(s)
Fresh lime juice
2 tbsp(s)
Cilantro
0.333 cup(s)
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
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