White chicken chili with salsa verde
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 40 min • Serves: 10 • Difficulty: Easy
Freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time.
Ingredients
Olive oil
1 Tbsp
Onion
1 large
Poblano pepper
4 medium
Serrano chili pepper
2 item(s)
Jarred minced garlic
1 Tbsp
Chili powder
1 Tbsp
Kosher salt
2 tsp
Ground cumin
1.5 tsp
Ground coriander
1 tsp
Dried oregano
1 tsp
Reduced sodium chicken broth
3 cup(s)
Uncooked skinless boneless chicken breast
2 pound(s)
Canned cannellini beans
45 oz
Salsa verde
0.333 cup(s)
Fresh lime juice
2 Tbsp
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: about 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.