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.
Provided by Bonnie G 2
Categories < 60 Mins
Time 1h
Yield 1 Pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
- Serving size: 1 c.
Nutrition Facts : Calories 246.1, Fat 4, SaturatedFat 0.9, Cholesterol 58.2, Sodium 1047.2, Carbohydrate 24.3, Fiber 7.8, Sugar 4.7, Protein 28.2
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