Weight Watchers White Chicken Chili With Salsa Verde

Submitted by Bonnie G #2

"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: 1hr
• Ingredients: 16
• Yields: 1 Pot
• Serves: 10

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.