white chicken chili

14 Jun

This is definitely not your typical chili recipe.  I’ve had it in my recipe book for years and didn’t write down the source, so I have no idea where it came from.  It originally called for bone-in, skin-on chicken breasts that you browned in oil.  I modified it to be more Weight Watcher friendly by poaching boneless, skin-less chicken breasts in chicken broth and then shredding.  The chili has a bright flavor from the cilantro and lime juice which made it a nice dinner for the low-60’s-middle-of-June weather we are having.  There is a little spice from the chiles, but it’s very subtle.

The recipe calls for processing the onions and peppers in a mini chopper until chunky.  I chopped mine a little too long and the onion became, what my husband described, as “foamy”.  Next time I will not process it as long.  I haven’t made this recipe in several years, but thought it would be a good “make-over” recipe to try to bring down the WW points.  The end result was good, however not how we remembered the soup to be.

White Chicken Chili

  • 1 lb. boneless,skin-less chicken breasts, poached and shredded
  • 1 Tbsp. vegetable oil
  • 1/2 jalapeno pepper, seeded and minced
  • 1 Anaheim chile, seeded and diced large
  • 1 Poblano chile, seeded and diced large
  • 2 onions, diced large
  • 4 cloves garlic, minced
  • 1 Tbsp. cumin
  • 1 1/2 tsp. ground coriander
  • 2 cans cannelini beans, rinsed and drained
  • 3 cups chicken broth
  • 3 Tbsp. fresh lime juice
  • 1/4 cup minced cilantro
  • diced green onions for garnish

Process onions, Anaheim and Poblano chiles until chunky.  In a large pot, heat oil  Add jalapeno, chili/onion mixture, garlic, cumin, coriander and 1/4 tsp. salt.  Cover and cook 10 minutes, stirring occasionally.  Process 1 cup beans, 1 cup broth and 1 cup of the cooked chili mixture.  Add to pot.  Add remaining broth, beans and chicken.  Simmer 10-15 minutes.  Add lime juice and cilantro.

Top with green onions.  You could also add Fage 0% plain Greek yogurt or crumbled Baked Tortilla chips.

Serves 6.  My recipe made 9 cups.  Using the Weight Watchers Recipe Builder, each 1 1/2 cup serving would be 6 pts+.

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Posted by on June 14, 2011 in chicken, points plus, soups


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