White Chicken Chili

I’ve been making a lot of soups lately. Pasta E Fagioli, Lasagna Soup, and White Chicken Chili. I like filling soups that don’t make you want a bag of chips an hour later after you’ve had it. One time, I tried making Weight Watchers zero point soup. It was good, but not filling at ALL. No wonder why it’s called zero point soup. It doesn’t fill you up at all.

I really liked this chili. The chilis flavored the broth and it wasn’t spicy at all. Not your traditional red chili that everybody likes. I poached some chicken breasts in boiling water for about 10 – 15 minutes and cooked the veggies while the chicken cooked. The chili came together really fast. I topped mine with a little mozzarella cheese and some tortilla chips. Highly recommended.

This is my dog watching me pick up after my mess that I spilled on the steps. I take my pictures down stairs in my basement and trying to balance a camera and a bowl of soup at the same time is quite difficult.

8 Servings

Points Plus = 6

Calories: 233 | Fat: 5.9g  | Fiber: 3.4g | Carbohydrate: 11.7g  | Protein: 32.7g

Ingredients from Cooking Light

Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.