I first posted this one-pot White Chicken Chili recipe back in January 2011 and I thought both the recipe and the photos were in need of an update! I made very minor tweaks to the recipe to make it easier to follow and I upgraded the photos since the previous ones were not so appetizing. This White Chicken Chili is super healthy, hearty and flavorful, so hopefully the refresh will get this recipe on more readers’ radars (and in more of your kitchens as well!). I love that this comes together all in one pot and it’s super easy to make – perfect for the colder days ahead! Plus, a serving of this chili is 291 calories or just 1 WW Point. To view your current WW Points for this recipe and track it in the WW app or site, click here!
I make a big batch of cooked, shredded chicken fairly frequently so that I have it on hand for recipes like this, and also to just use in salads, sandwiches, wraps, etc throughout the week. My favorite way to do it (also the easiest way, in my opinion) is to just toss it in the slow cooker with some water or broth. In the end it basically shreds itself! If you want complete instructions for this super simple method, I outline it in this Easy Slow Cooker Shredded Chicken post.
This "White" Chicken Chili is super healthy, hearty, flavorful, and so easy to make!
Yield: 8(1 cup) servings
Ingredients
1tablespooncanola oil
2cupsyellow onion, chopped
2tablespoonschili powder
1tablespoonminced garlic
2teaspoonsground cumin
1teaspoonoregano
3(15.5 oz.) cans Great Northern beans, rinsed and drained
4cupsreduced sodium fat free chicken broth
3cupschopped or shredded cooked skinless chicken breast
1(14.5 oz) can diced tomatoes
1/3cupchopped fresh cilantro
2tablespoonfresh lime juice
½teaspoonsalt
½teaspoonpepper
Instructions
Bring oil to medium heat in a large pot or Dutch oven. Add the onions and sauté for 5-8 minutes or until tender. Add the chili powder, garlic and cumin and stir to coat the onions. Cook for 2 more minutes. Add the oregano and beans, stir and cook for 30 more seconds. Add the broth and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
Remove 2 cups of the bean/broth mixture into a blender (or container for an immersion blender) and process until smooth. Return pureed mixture to the pot. Add the chicken and tomatoes and cook over medium-low for another 30 minutes, stirring occasionally. Add the cilantro, lime juice, salt & pepper and stir to combine before serving.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 cup) serving: 1 (SP calculated using the recipe builder on weightwatchers.com)NUTRITION INFORMATION per 1 cup serving:291 calories, 36 g carbs, 4 g sugars, 4 g fat, 1 g saturated fat, 27 g protein, 12 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 7 SmartPoints/ Blue: 1 SmartPoints/ Purple: 1 SmartPointsWEIGHT WATCHERS POINTS PLUS: 7 per (1 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)Source: My mom, who adapted it from Cooking Light, November 2006
Author: Emily Bites
Course: Main Course, Soup
Cuisine: American
Keyword: Game Day Recipes, Healthy Chili, Weight Watchers, WW Recipes