Best 2 Cheryls White Bean Chicken Chili Ww Points Recipes

Cheryl's White Bean Chicken Chili is a unique and flavorful dish that is perfect for a chilly day. It is made with white beans, chicken, vegetables, and a variety of spices, and can be customized to suit your own taste preferences. This recipe is also Weight Watchers-friendly, making it a great option for those looking for healthier comfort food. With its combination of protein, fiber, and vegetables, Cheryl's White Bean Chicken Chili is sure to be a hit with your family and friends.

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

Cheryl's White Bean Chicken Chili - Ww Points = 4 image

Something I just threw together today...4 points per serving if you can get 8 servings out of it! NOTE regarding the spices. I really don't measure these. I just kind of throw them in so the amounts listed can be adjusted per your tastes. By the way, the Cracker Girl All-Purpose Seasoning is something that I ordered online by way of a friend's recommendation. I imagine you can use whatever all-purpose seasoning blend that you prefer. :-)

Provided by senseicheryl

Categories Chicken Breast

Time 5h10m

Yield 8 bowls of chili, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts
1 (12 ounce) bag onions, frozen, chopped
2 tablespoons garlic, minced
3 cups chicken broth
2 (15 ounce) cans great northern beans, rinsed, drained
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon cayenne pepper
1 (7 3/4 ounce) can jalapenos, chopped
1 teaspoon Cracker Girl all-purpose seasoning

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.

WHITE BEAN CHICKEN CHILI

White Bean Chicken Chili image

Ruby Tuesday inspired this recipe, I LOVE THEIR CHICKEN CHILLI !!! I threw this recipe together while on Phase 1 of the South Beach Diet. During the first phase, you're only allowed protein, vegetables & legumes, I thought this would be perfect. Being a former culinary student, I had to channel my palette to decide what spices would be the perfect combination, hope you enjoy, my family & I sure did!

Provided by la_193

Categories Chicken Breast

Time 2h4m

Yield 1 potful !!, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

4 chicken breasts, whole, all visible fat removed
1 teaspoon paprika
1 teaspoon Sazon Goya seasoning
3 tablespoons olive oil
1/4 cup white wine
1 medium onion, minced
2 garlic cloves, minced
1/4 teaspoon fresh ginger, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cayenne pepper (less if you can't tolerate spicy foods!)
1 (4 ounce) can ancho chilies (green chilies, chopped)
1/4 cup jalapeno, chopped, optional (pickeled, I added a 1/4 cup of the juice for an extra kick)
1 (15 1/2 ounce) can butter beans, with juice (or any other white bean)
4 cups hot water
2 chicken bouillon cubes
low-fat cheese (optional)
nonfat sour cream (optional)

Steps:

Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
In a soup pot, heat olive oil over medium heat.
Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
While that's simmering, shred the Chicken Breasts.
After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
Season with salt & pepper, if needed.
Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.

Nutrition Facts : Calories 356.2, Fat 17.9, SaturatedFat 3.8, Cholesterol 62, Sodium 575.3, Carbohydrate 22.9, Fiber 7.4, Sugar 1.4, Protein 26.1

Tips:

Soak the beans overnight or for at least 4 hours before cooking to reduce cooking time.
Use low-sodium chicken broth or water to control the sodium content of the chili.
Add more or less chili powder or cayenne pepper to taste, depending on your desired level of spiciness.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, or diced avocado.
For a thicker chili, mash some of the beans with a fork before adding them to the pot.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chili over low heat until warmed through.

Conclusion:

This white bean chicken chili is a delicious and healthy meal that is perfect for a cold winter day. It is packed with protein and fiber, and it is low in fat and calories. Plus, it is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this white bean chicken chili a try.