White Chicken Chili with Salsa Verde



Note: I first posted this recipe, a longtime favorite of WW members, just before the 2022 Super Bowl. Don't wait until football season to make it again. And again. It's a keeper!


Super Bowl Sunday is the biggest snacking day of the year in the U.S. In fact, Frito-Lay produces 600 million pounds of snacks in the weeks leading up to the Super Bowl. That's a lot of Doritos and Lays potato chips! What's a health-conscious football fan to do in the face of such salty abundance? Make chili!


Better, yet, make a healthy chicken chili from WW (formerly Weight Watchers). This recipe has become a favorite of chili lovers for several reasons: it's got poblano and serrano peppers to spice it up (but not too much); it's made in one pot which facilitates clean-up; and it makes enough for a crowd. If there's just you and your favorite football partner watching the game, you can freeze individual portions for later.


I'II serve this chili topped with plain Greek yogurt, pickled jalapeño peppers and a squeeze of lime juice. And since I'm a Kansas City Chiefs fan, after I eat my chili I'll probably work on a jigsaw puzzle during most of the game.


1 Tbsp. olive oil

1 large onion, chopped

4 Poblano chiles, seeded and diced

2 Serrano chiles, seeded and minced

1 garlic clove, minced

1 Tbsp. chili powder

2 tsp. kosher salt, or to taste

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

3 cups low-sodium chicken broth

2 pounds boneless, skinless chicken breasts

3 (15-oz.) cans cannellini beans, rinsed and drained

1/3 cup salsa verde

2 Tbsp. fresh lime juice

1/3 cup chopped fresh cilantro


Heat oil in a large soup pot and add onion and peppers. Saute, stirring often, until softened, about 5-10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook 1 minute.


Add broth, chicken breasts and beans; increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 15-20 minutes. Remove chicken to a plate, let rest 5 minutes and then shred with two forks.


Return chicken to the pot and add the salsa verde, lime juice and cilantro. Heat through.


Makes 10 one-cup servings.


WW Personal Points