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Super Bowl White Chicken Chili

In 2022 I posted a recipe from Weight Watchers for White Chicken Chili with Salsa Verde. It was very popular among WW members despite the fact that It required a bit of effort. If you're like me, you're probably anxious about this weekend's Super Bowl and you don't want to mess with multiple cooking steps. Here's a much easier chicken chili made with shredded rotisserie chicken, canned diced green chiles and frozen corn. The only thing easier is take-out.

I adapted this genius recipe from the NYT Cooking section, where I've been getting more and more ideas lately because of the many cooks/chefs who contribute recipes. This chef obviously had convenience in mind when she posted her recipe. Not only is it super-easy to prepare, it's flat-out delicious and best of all, it's low in fat, calories and WW Points. I like it as much as the more complicated WW recipe. Maybe more, because who doesn't love achieving the same results with less effort? Go Kansas City Chiefs!

1 Tbsp. olive oil

1 large onion, chopped

1 large jalapeño pepper, seeds removed, finely chopped

2 Tbsp. minced garlic (about 5 cloves)

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. sweet paprika or chili powder

Pinch cayenne pepper, to taste

1 tsp. kosher salt

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-oz.) cans cannellini beans, rinsed and drained

2 (4-oz.) cans diced green chiles

2 1/2 to 3 cups rotisserie chicken breast, shredded

1 cup frozen corn, thawed

Half a lime, plus lime wedges for serving

In a large Dutch oven, heat olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and black pepper and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid and bring to a boil over medium heat. Lower heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the white beans against the side of the pot.

Return the pot to medium heat, stir in the chicken and corn and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste and adjust for seasonings.

Serve with lime wedges, plain Greek yogurt (or sour cream), shredded Cheddar cheese, pickled jalapeños, diced avocado, chopped fresh cilantro and/or crushed tortilla chips.

Serves 4 to 6

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