Chicken Chili - Weight Watchers Freestyle
Yield: 4 servings (1 point per serving for blue and purple, 6 points per serving for green)
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 raw boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
- 32 oz. fat-free chicken broth
- 1 15 oz. can white beans, drained and rinsed
- 1 4 oz. can diced green chilies (do not drain)
- 1 teaspoon cornstarch
Instructions
Directions for Instant Pot:
- Add oil to the Instant Pot and set to saute. Add the onion and garlic. Cook for 2 minutes while stirring.
- Add the chicken and cook 5 minutes. The chicken will only be slightly cooked.
- Turn off the Instant Pot and add the cumin, oregano, chili powder, salt, pepper and lime juice. Stir it all together.
- Add the chicken broth, beans and green chilies. Cover and secure the Instant Pot lid. Use the “Soup” setting and set it for 5 minutes.
- When the 5 minutes is done carefully perform a quick release.
- In a small bowl, add 1/2 cup of the broth to the cornstarch and stir together. Add the mixture back to the Instant Pot.
- Turn Instant Pot on saute and let it cook 5 more minutes to thicken.
Directions for the stove top:
- Add oil to a large pot set on medium heat. Add the onion and garlic, cook for 2 minutes while stirring.
- Add the chicken and cook 5 minutes.
- Add the cumin, oregano, chili powder, salt, pepper and lime juice. Stir it all together.
- Add the chicken broth, beans and green chilies.
- Bring to a boil. Then lower heat and cover the chili.
- Simmer for 30 minutes.
- In a small bowl, add 1/2 cup of the broth to the cornstarch and stir together. Add the mixture back into the chili.
- Let simmer 5 minutes to thicken.