I couldn’t ever find a white chicken chili I liked, so after trying several “meh” recipes, I decided to make my own. Threw this together on a whim thinking it would at least be a quick, easy weekend prep to weekday meal kind of item. But it turns out that Barry declared this his favorite thing I’ve ever made, so I figured I better share. I make this pretty spicy but you can adjust (or eliminate) the heat easily. ~Robin
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Ingredients:
- 2 T. olive oil
- 2 medium yellow onions, diced*
- 4 medium jalapeño peppers, seeded, diced (reduce for lessened spice)
- 4 4-oz. cans (2 c.) chopped Hatch** green chiles; don’t drain (I use mild on these – more for flavor than heat)
- 4 cloves minced fresh garlic (or about 2 tsp. minced jarred garlic)
- 1 1⁄3 c. low-sodium chicken broth (can always add more if you need it, but you don’t want it too soupy)
- 4 c. cooked shredded chicken breast
- 3 cans cannellini beans, drained well
- 3 T. fresh lime juice (I just juice one small lime)
- 1 T. cumin
- 1 – 3 tsp. crushed red pepper flakes (I do the whole tablespoon because I like it spicy!)
- 2⁄3 c. cilantro (about 1/2 a bunch) chopped; reserve some for garnish
- 1 1⁄2 tsp. garlic salt
- Optional garnishes/accompaniments (not figured in WW points): sliced avocado, shredded Monterey jack cheese, tortilla chips, and/or a cilantro sprig.
Instructions:
In a large stock pot or Dutch oven, heat olive oil on med-high heat. Then add onion, jalapeño, chiles, garlic, and sauté for 5-7 minutes (until veggies soften).
Reduce to medium heat. Add drained beans, chicken, broth, cumin, lime juice, garlic salt (sounds like a lot of garlic, but it’s a whole lot of food too — trust me), cilantro, & red pepper flakes. Cook for 12-15 min.
Serve and garnish as desired.
Weight Watchers Info.: This makes a whopping 11 one-cup servings.
Old SmartPoints: 4 points per cup
Freestyle Points: 1 point per cup
*For easy onion dicing, using a ‘gator chopper will save you some tears, literally. They have varied dicing sizes, so be sure to check on that before purchasing – I used one with a ¼ inch dicing size, but you could use a larger one as well. I used to hate chopping onions before my folks got me this for Christmas one year. Now I can chop without tears and much more quickly.
**You can use any chopped green chile, but I prefer Hatch chiles.
Ingredients
Ingredients:
- • 2 T. olive oil
- • 2 medium yellow onions, diced*
- • 4 medium jalapeño peppers, seeded, diced (reduce for lessened spice)
- • 4 4-oz. cans (2 c.) chopped Hatch** green chiles; don't drain (I use mild on these – more for flavor than heat)
- • 4 cloves minced fresh garlic (or about 2 tsp. minced jarred garlic)
- • 1 1⁄3 c. low-sodium chicken broth (can always add more if you need it, but you don't want it too soupy)
- • 4 c. cooked shredded chicken breast
- • 3 cans cannellini beans, drained well
- • 3 T. fresh lime juice (I just juice one small lime)
- • 1 T. cumin
- • 1 – 3 tsp. crushed red pepper flakes (I do the whole tablespoon because I like it spicy!)
- • 2⁄3 c. cilantro (about 1/2 a bunch) chopped; reserve some for garnish
- • 1 1⁄2 tsp. garlic salt
- • Optional garnishes/accompaniments (not figured in WW points): sliced avocado, shredded Monterey jack cheese, tortilla chips, and/or a cilantro sprig.
Instructions
- In a large stock pot or Dutch oven, heat olive oil on med-high heat. Then add onion, jalapeño, chiles, garlic, and sauté for 5-7 minutes (until veggies soften).
- Reduce to medium heat. Add drained beans, chicken, broth, cumin, lime juice, garlic salt (sounds like a lot of garlic, but it's a whole lot of food too -- trust me), cilantro, & red pepper flakes. Cook for 12-15 min.
- Serve and garnish as desired.
Notes
*For easy onion dicing, using a ‘gator chopper will save you some tears, literally. They have varied dicing sizes, so be sure to check on that before purchasing – I used one with a ¼ inch dicing size, but you could use a larger one as well. I used to hate chopping onions before my folks got me this for Christmas one year. Now I can chop without tears and much more quickly.
**You can use any chopped green chile, but I prefer Hatch chiles.
Weight Watchers Info.: This makes a whopping 11 one-cup servings.
Old SmartPoints: 4 points per cup
Freestyle Points: 1 point per cup
We’ve had some good questions about the Alligator Chopper: A ‘gator tip is to make sure no food is too close to the edge of the cutting area. It will be pressed outward slightly upon chopping, so I give it a little clearance around the edges & it works like a dream. Be sure to use the cover it comes with too, lest you be splattered with onion juice or pecan debris. It really chops! 🙂
Soooo.. does the “gator chopper” really work? I tried a different brand and it was worthless. I’d LOVE to have one that works really well. TIA
sorry… forgot another question… does it have any other uses? and… have you tried any other of their other products with success? I’m looking for ways to make cooking healthy a bit more streamlined. Thanks, Emie
Yes, it really works! Like a charm. I have used it for garlic as well when I just want a rough chop. Works great for chopping walnuts or pecans as well. I’m sure I’ll find other uses for it too, the more I use it.
Another ‘gator tip is to make sure no food is too close to the edge of the cutting area. It will be pressed outward slightly upon chopping, so I give it a little clearance around the edges & it works like a dream. Be sure to use the cover it comes with too, lest you be splattered with onion juice or pecan debris. It really chops! 🙂
olive, lime, chicken soup ! Nice recipe Thank for your sharing :0