Weight Watchers Creamy White Chili with Cream Cheese Recipe
Ingredients
- 2 15 oz. cans Great Northern Beans rinsed & divided
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 ½ cups chopped yellow onion 1 medium
- ¾ cup chopped celery 2 medium stalks
- 5 cloves garlic chopped (2 tablespoons)
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 3 cups unsalted chicken stock
- 1 4 ounce can chopped green chilis
- 4 ounces fat-free cream cheese
- ½ cup loosely packed fresh cilantro leaves
Instructions
- Mash 1 cup beans in a small bowl with a whisk or potato masher.
- Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.
- Add the remaining whole beans, the mashed beans, stock and chilis. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.