WHITE CHICKEN CHILI WITH SALSA VERDE RECIPES

Name: White chicken chili with salsa verde
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 1 Tbsp Olive oil; 1 large Uncooked onion(s) chopped; 4 medium Poblano chile seeded, diced; 2 item(s) Serrano chile(s) seeded, minced; 1 Tbsp Minced garlic; 1 Tbsp Chili powder; 2 tsp Kosher salt or to taste; 1.5 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Dried oregano; 3 cup(s) Reduced-sodium chicken broth; 2 pound(s) Uncooked boneless skinless chicken breast(s); 45 oz Canned cannellini beans rinsed and drained; 0.333 cup(s) Salsa verde; 2 Tbsp Fresh lime juice; 0.333 cup(s) Cilantro minced, fresh

WHITE CHICKEN CHILI WITH SALSA VERDE | RECIPES | WW USA

White chicken chili with salsa verde | Recipes | WW USA image

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Provided by WEIGHTWATCHERS.COM

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …

Chicken and White Bean Enchiladas with Creamy Salsa … image

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Provided by Gina

Categories Dinner

Total Time 85 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 20

Ingredients

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic (minced)
4.5 oz can chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/4 cup water
1 chicken bullion
1 teaspoon ground cumin
1 teaspoon butter
1/2 cup chopped white onion
2 tbsp flour
1 cup reduced sodium chicken broth
7 oz can chopped green chile
2 jalapeños (chopped (I used jarred))
kosher salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions (or both!)

Steps:

Preheat oven to 375°.
For the Filling
For the Creamy Salsa Verde Sauce
To assemble

Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g

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