Best 8 Cheryls White Bean Chicken Chili Ww Points Recipes

WHITE CHICKEN CHILI WITH SALSA VERDE

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. Yields about 1 cup per serving.

CHERYL'S WHITE BEAN CHICKEN CHILI - WW POINTS = 4

Steps:

• Turn your crock pot on high.
• Chop the chicken breasts into smaller pieces. I use my mini-chopper for this (it resembles ground chicken breast).
• On stovetop, brown the chicken over medium-high heat until no longer pink.
• Add remaining ingredients and mix well. Cook for a few minutes.
• Add everything to your crockpot and allow to cook about 5 hours.

CHERYL'S CROCK POT CHICKEN CHILI WITH BLACK BEANS-WW POINTS=5

Steps:

• Brown the chopped chicken in the chicken broth.
• Add chicken to crock pot set to low along with all other ingredients and mix well.
• Cover and allow to cook 4-6 hours.
• Add shredded cheese to bowls of chili, if desired.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

VALERIE'S AWESOME WHITE BEAN CHICKEN CHILI WITH CORN

Steps:

• Saute' onion and garlic in pan until soft. Add Broth and chicken breasts and simmer until chicken shreds. You can use the Crock Pot for this so you can start in the morning and leave! Or start at night, shred chicken in the morning and finish in the crockpot in the afternoon.
• After shredding chicken, add beans and spices and simmer for as long as you want in the crockpot or for at least 30 minutes in pan. Add corn and warm and serve with shredded cheese and a dollop of sour cream on top.

WHITE BEAN CHICKEN CHILI

Steps:

• In a large crock pot place the chicken, broth, onion, and jalapenos.
• Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt).
• Cook in crock pot set to low for 10 hours.
• Before serving, garnish with rough chopped cilantro. (Don't forget the rice & cornbread!).

WHITE BEAN CHICKEN BREAST CHILI

Steps:

• Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
• Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
• Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

GREEN CHILI WITH WHITE BEANS (AKA, WHITE BEAN CHICKEN CHILI)

Steps:

• Sauté onion, garlic and peppers with olive oil.
• Poach boneless skinless chicken breast in chicken broth. Remove from broth, let cool and dice.
• Add chicken, chicken broth, beans, corn, onion, garlic & pepper mixture and seasonings to crock pot.
• Cook in crock pot on high for at least 2 hours.
• Serve garnished with a spoon of cumin cream (made by combining 1 teaspoon ground cumin with 1 cup low-fat or fat-free plain yogurt), a spoon of tomatilla salsa (best made from fresh tomatilla's, with jalapeno, red onion, cilantro and lime juice - but in a pinch I like to have a small can of Herdez Salsa Verde on hand), and a sprinkle of fresh chopped cilantro.
• For those who dare add any more Fat & Cholesterol, add a sprinkle of shredded cheese such as Monterey Jack or Cheddar - a little crumbled Queso Blanco, or Queso Fresco would be nice too.
• Pairs well with cornbread.