White Chicken Chili

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It’s finally soup season and I can’t think of a better recipes to use as our first endeavour into the new Personal Points program!

This classic has been #bulkitup with butternut squash and baby kale. It will last in the fridge for 3-4 days or in the freezer for about 3 months. Let the soup cool off before putting it in the freezer to avoid ice crystals – or portion out in Souper Cubes before freezing to make perfect portions!

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White Chicken Chili

Yield 12 servings

Click here for WW Personal Points

Recipe makes approximately twelve 1 1/2 cup servings and provides +1 point for non-starchy veggies!

Ingredients

  • 4 cups uncooked baby kale
  • 2 cups butternut squash, cubes
  • 2 medium garlic cloves, peeled and minced
  • 6 cups cannellini beans (approx. 6 cans)
  • 2 1/2 cups Rotel Original diced tomatoes & green chilies (approx. 2 small cans)
  • 1 bag (22 oz.) Tyson Grilled & Ready oven-roasted diced chicken breast
  • 1 container (32 oz.) low-sodium chicken broth
  • 12 oz. canned corn kernels

Instructions

  1. Add all ingredients except baby kale to a large crock pot.
  2. Stir well and add your favorite spice. Stir again.
  3. Cook on low for 6-7 hours or on high for 3 hours.
  4. Add baby kale and cook another hour.

Courses Lunch / Dinner

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