Weight Watchers Freestyle Points*:
2
Recipe Summary
Stay warm on a cold day with this easy comfort food. It is packed with protein and nutrition to keep you full and help fight off the seasonal crud. Left overs can be reheated or frozen in small containers to make easy prep work for healthy lunches.
Ingredients
- 1 pound of boneless skinless chicken breast (cubed)
- 1 (7 oz) can of green chili's
- 3 - 5 jalapeno peppers (can substitute for another can of green chili's if you prefer less spicy)
- 2 (15 oz) cans of white beans
- 1 cup of onion diced
- 2-3 cloves of garlic minced
- 1 TBSP ground cumin
- 1 TBSP chilli powder
- 1/2 tsp of cayenne pepper (can omit to reduce spice)
- 1/2 tsp of ground pepper
- 1 tsp of salt
- 2 boxes of reduced or low sodium chicken broth
- 1 cup of frozen corn
- 1/2 cup of plain non-fat greek yogurt
- Optional: Shredded sharp cheddar or reduced fat cheddar
Cooking Directions
- Add all ingredients to a large slow cooker, with the exception of the corn, yogurt, and cheese
- Allow to cook on high 4 - 5 hours, or on low 8 - 9 hours.
- Stir in frozen corn and wait 10 minutes.
- Turn off slow cooker. Wait for the soup to stop boiling and stir in Greek yogurt.
- Serve warm as is or stir in shredded cheese for an added boost of flavor. Measure cheese and add points as appropriate.
Serving Size / Serves
2 freestyle points per cup. Approximately 12 servings.
Nutritional Facts
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