Weight Watchers Recipes

White Chicken Chili Recipe

Name: White Chicken Chili Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings
Ingredients: olive oil spray; 2 small poblano peppers (sliced); 1 sweet onion (sliced); 1 1/2 tablespoon cumin; 15 oz can white northern or navy beans (with their liquid); 4 cups low sodium chicken broth; 1 bay leaf; 1 1/2 pounds chicken breasts (or boneless chicken thighs); 1/2 teaspoon kosher salt (plus a few pinches); 4 6-inch corn tortillas (yellow or white); 1 cup sweet corn (fresh or frozen); chopped fresh cilantro (thin sliced jalapeno rounds & lime wedges for topping); optional toppings: sliced avocado (Greek yogurt, low-fat sour cream, diced red onion, or jack cheese)

5 servings

portionen

10 minutes

aktive zeit

55 minutes

gesamtzeit

Kochen beginnen

Zutaten

olive oil spray

2 small poblano peppers (sliced)

1 sweet onion (sliced)

1 1/2 tablespoon cumin

15 oz can white northern or navy beans (with their liquid)

4 cups low sodium chicken broth

1 bay leaf

1 1/2 pounds chicken breasts (or boneless chicken thighs)

1/2 teaspoon kosher salt (plus a few pinches)

4 6-inch corn tortillas (yellow or white)

1 cup sweet corn (fresh or frozen)

chopped fresh cilantro (thin sliced jalapeno rounds & lime wedges for topping)

optional toppings: sliced avocado (Greek yogurt, low-fat sour cream, diced red onion, or jack cheese)

Anweisungen

Preheat the oven to 350F.

In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.

Add cumin and cook, stirring often until fragrant, about 2 minutes.

Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.

While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.

Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.

Remove chicken breast from pot, shred and reserve.

Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.

To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.

Nährwertangaben

Portionsgröße

1 1/2 cups

Kalorien

372 kcal

Gesamtfett

5.5 g

Gesättigtes Fett

1 g

Ungesättigtes Fett

Transfett

Cholesterin

99.5 mg

Natrium

590 mg

Gesamtkohlenhydrate

40.5 g

Ballaststoffe

7.5 g

Zucker insgesamt

6 g

Eiweiß

41 g