White Chicken Chili with Salsa Verde = 6 Points

By Nana_CAM

Weight Watchers Recipe = 6 points per serving

Ingredients

• 1 Tbsp olive oil
• 1 large uncooked onion, chopped
• 4 medium poblano chile, seeded, diced
• 2 serrano chile(s). seeded, minced
• 1 Tbsp minced garlic
• 1 Tbsp chili powder
• 2 tsp kosher salt, or to taste
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 3 cups reduced-sodium chicken broth
• 2 pounds uncooked boneless skinless chicken breasts
• 45 oz canned cannellini beans, rinsed and drained
• 1/3 cup salsa verde
• 2 Tbsp fresh lime juice
• 1/3 cup cilantro, minced, fresh

Preparation

Step 1

1. Heat oil in a large soup pot over medium heat. Add onion and peppers, saute, 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. Reduced 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 minuted 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.

Notes: Leftovers make a great filing for soft tacos or burritos.