Photo of White chicken chili with salsa verde by WW

White chicken chili with salsa verde

Points® value
Total Time
1 hr 5 min
20 min
40 min
Freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time.


Olive oil

1 Tbsp


1 large, chopped

Poblano chile pepper

4 medium, seeded, diced

Serrano chile pepper

2 item(s), seeded, minced

Jarred minced garlic

1 Tbsp

Chili powder

1 Tbsp

Kosher salt

2 tsp, or to taste

Ground cumin

1½ tsp

Ground coriander

1 tsp

Dried oregano

1 tsp

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


Fresh lime juice

2 Tbsp


cup(s), minced, fresh


  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: about 1 cup