Photo of White chicken chili with salsa verde by WW

White chicken chili with salsa verde

4
1
1
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
40 min
Serves
10
Difficulty
Easy
Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Ingredients

Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped

Poblano chile

4 medium, seeded, diced

Serrano chile(s)

2 item(s), seeded, minced

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(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. Yields about 1 cup per serving.