Best White Chili With Verde Salsa Recipes

Weight Watchers White Chicken Chili With Salsa Verde image

Provided by Bonnie G 2

Categories < 60 Mins

Time 1h

Yield 1 Pot, 10 serving(s)

Number Of Ingredients 16

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

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

White Chicken Chili With Salsa Verde image

Provided by Reta Smith

Time 1h30m

Number Of Ingredients 26

SALSA VERDE
2 c chopped fresh tomatillos or 2 11oz cans chopped tomatillos, drained
1/2 c onion, chopped
1/2 c cilantro, chopped
1 pickled jalapeno, chopped
1 clove garlic, minced
1/2 tsp lemon pepper
1/2 tsp dried oregeno
1/2 tsp Adobo seasoning or garlic powder
2-3 Tbsp lime juice
CHILI
water, to cover chicken
4 chicken breasts, bone-in
1 tsp lemon pepper
1 tsp cumin seed
olive oil non-stick cooking spray.
1 clove garlic, minced
1 c chopped onions
1 can(s) shoepeg corn (11 oz)
2 can(s) green chiles, undrained (4.5 oz each)
1 tsp cumin powder
3 Tbsp fresh lime juice
2 can(s) Great Northern Beans, undrained (15 oz each)
TOPPING
1 c crushed white tortilla chips
2 oz reduced-fat Monterey Jack Cheese, shredded

Steps:

1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
6. Add Northern beans and stir until heated through.
7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
8. Ladle white chili over the chips and cheese.
9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!