Weight Watchers White Chicken Chili With Salsa Verde

Tried this recipe thinking I'd be the only one to eat it, but family enjoyed it so much said to SAVE this recipe. A win-win for me as it's fast, easy, and only 1 WW Smart Point. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 Pot

Ingredients

• 1  tbspolive  oil
• 1  large onion, chopped
• 4  medium poblano chiles, seeded, diced
• 2  serrano chilies, seeded, minced
• 1  tablespoon  minced garlic
• 1  tablespoon chili powder
• 2  teaspoons kosher salt (to taste)
• 1 1⁄4 teaspoons ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon dried oregano
• 3  cups reduced-sodium chicken broth
• 2  lbs  uncooked boneless skinless chicken, breast(s)
• 45  ounces  canned cannellini beans, rinsed and drained
• 1⁄3 cup salsa verde
• 2  tablespoons fresh lime juice
• 1⁄3 cup cilantro, fresh, minced

Directions

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.