Weight Watchers Ancho Chicken Chili Food
WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE
Tried this recipe thinking I'd be the only one to eat it, but family enjoyed it so much said to SAVE this recipe. A win-win for me as it's fast, easy, and only 1 WW Smart Point. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.
Provided by Bonnie G 2
Categories < 60 Mins
Time 1h
Yield 1 Pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
- Serving size: 1 c.
Nutrition Facts : Calories 246.1, Fat 4, SaturatedFat 0.9, Cholesterol 58.2, Sodium 1047.2, Carbohydrate 24.3, Fiber 7.8, Sugar 4.7, Protein 28.2
WEIGHT WATCHERS CROCK POT CHICKEN CHILI
Make and share this Weight Watchers Crock Pot Chicken Chili recipe from Food.com.
Provided by Clean Plate Club
Categories Easy
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In sprayed, nonstick skillet, sear chicken.
- Add to crock pot with remaining ingredients.
- Cook on LOW for 6 to 8 hours.
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- 1 Heat medium skillet over medium heat. Add anchos and cook, turning often, until lightly toasted and fragrant, about 1 minute. Transfer anchos to medium bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain anchos and discard water; remove stems and finely chop.
- 2 Meanwhile, heat oil in large Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon cumin and 1/2 teaspoon salt. Add chicken to Dutch oven and cook, stirring occasionally, until well browned, about 8 minutes. Transfer to plate. Add chorizo to Dutch oven and cook, breaking up with spoon, until browned, about 3 minutes. Add onion, celery, serranos, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
- 3 Add tomatoes, anchos, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon salt; bring to boil. Reduce heat and simmer, partially covered, until slightly thickened, about 40 minutes. Stir in chicken and corn and cook until heated through, about 3 minutes.
- 4 Ladle chili evenly into 6 bowls; top evenly with sour cream. Sprinkle with cilantro and scallions. Serve with lime wedges.
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