Recipes Collection

Zero Point White Chicken Chili

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  • 2 lbs chicken breast
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
  • 14 oz. canned pinto beans, drained and rinsed
  • 14 oz. canned white beans, drained and rinsed
  • 14 oz. canned corn, drained and rinsed
  • 16 oz green salsa
  • 4 cups fat free chicken broth

 

Instructions:

1 Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.
2 Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,
3 Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.

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