| White Chili (5 Pts)
2 pounds of chicken breasts, skinless, boneless
2 onions, chopped
2 1/2 cups of chicken broth, canned or homemade
1 can of green chilies, chopped
1 can of tomatillos
2 teaspoons each of cumin and garlic powder
1 teaspoon of oregano
3 cups of white beans, cooked, canned or made yourself
1/2 bunch of cilantro, chopped, optional
1 pound low-fat jack cheese, grated |
|
In a large saucepan, heat a small amount of oil and sauté the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either.
Add everything else, except the cilantro and cheese. If you want, after sautéing the chicken and onion together, finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes.
Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. Served with buttermilk cornbread and a big salad, this is a wonderful meal.
Yield: 8 servings easily.
Per serving: 254 Calories (kcal); 4g Total Fat; (13% calories from fat); 34g Protein; 20g Carbohydrate; 69mg Cholesterol; 304mg Sodium
Food Exchanges: 1 Grain Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
MC Formatted by Mary [mnmpoms@ponyexpress.net]
Weight Watchers Magazine - This magazine is edited for women committed to change and seeking a healthy lifestyle. It delivers advice on health, fitness, fashion, beauty and food. |
- 