Green and White Chicken Chili

Prepare the Chicken

• ~1.5 lbs boneless, skinless chicken breast
• 1 TBS onion powder
• 5 tsp chopped garlic (I use the kind that comes in a jar)
• 1 jalapeno pepper (I use several pickled/jarred chopped peices of jalapeno)
• 2 TBS ground cumin
• 1 TBS ground coriander
• Cilantro: 1 cube, 1 tsp of paste, or 2 TBS fresh, chopped

Add the chicken to a pan and cover with water. Start cooking over medium-high heat. Add onion powder, garlic, jalapeno, cumin, coriander, and coriander. Boil together until chicken is fully cooked and tender.
Remove from heat and let cool a little. Cut up chicken breast into chunks and add to large pot or crockpot. There should be some yummy spices hanging out in the pan used to cook the chicken. Go ahead and empty everything that was in with the chicken into the new pot.  [Note: You could cut up the chicken before cooking it, but I hate touching slimey raw chicken, and doing it "my way" prevents me from having to touch it much while it's still raw.]


Cook the Chili

• 1 cup tomatillo salsa
• 4 cups chicken broth
• 2 cans (15-oz each) cannellini or Great Northern beans
• Cilantro: 2 cubes, 2 tsp of paste, or 4 TBS fresh, chopped
• 1/4 cup lime juice

Now, add the salsa, the chicken broth, 1 can of cannellini (drained), cilantro, and lime juice to the pot. Take the second can of cannellini and dump half into the pot. Smash up the remaining half of cannellini--to use as a thickening agent--and dump that in the pot.

If cooking in a pot on the stove, simmer on medium-high heat for at least 10 minutes before serving. If cooking in a crockpot, set for 8-10 hours on low heat and leave to cook all day. I've done it both ways. The stove way works great if  you want to eat immediately, but you get the best flavor out of cooking it all day.


Serve it Right

• Light sour cream (I only use Daisy Lite. All other light sour cream is too runny for my tastes.)
• Shredded cheese (I use 2% reduced fat.)\
Fritos corn chips

Fresh shredded cilantro

Before serving, add a tablespoon or two of light sour cream to each bowl and stir it up. This step makes the chili less watery and adds a nice creaminess.


Top with shredded cheese, fresh cilantro, and corn chips. Enjoy the best chili you've ever eaten. Seriously, it is delish.


Nutrition Info

Although I can never seem to eat just one bowl... let's assume it makes 8 servings. Given that assumption, you're looking at about 6 WeightWatchers PointsPlus (including the sour cream) per serving, plus however much cheese and fritos you enjoy with your meal.