White Chicken Chili, Lentil Soup, Chicken and Bok Choy Soup

White Chicken Chili

  • 2 lbs. boneless skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teas. ground cumin
  • ½ teas, chili powder
  • 1/8 teas. cayenne pepper
  • 4 15.5 oz. cans cannellini beans
  • 28 oz. container chicken stock
  • 2 cups corn
  • 2 4 oz. cans chopped green chilis
  • Salt and pepper to taste
  • ¾ cup low fat shredded Monterey jack cheese
  • Cooking spray

Cut the chicken breasts into cubes about 1-inch. Rinse and drain the cannellini beans. Spray a large heavy saucepan with cooking spray and place over medium heat. Place the chicken and onion in the saucepan and cook until the chicken is no longer pink, about 6 minutes. Stir in the garlic, cumin, chili powder, and cayenne pepper and cook for about 1 minute. Stir in the chicken stock, salt and pepper, and cannellini beans and simmer this mixture for about 25 minutes. Add the corn and chilis and simmer for an additional 5 minutes. Serve the chili with 1 tablespoon of the Monterey jack cheese sprinkled over the top of each serving. Recipe makes 12 servings, 1 cup of chili per serving Estimated WW Smart points 5 per serving.

Lentil Soup

  • ½ lb. cooked skinless chicken breast, chopped
  • 1 ½ cups chicken stock
  • 2 ½ cups water
  • 1 cup chopped carrots
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • ½ cup spinach
  • 1 ½ cups lentils
  • ½ teas. Italian seasoning
  • Salt and pepper to taste

Spray a large saucepan with cooking spray and place over medium heat. Sauté the onions, celery, carrots and garlic for about 5 minutes. Add the chicken stock and water, salt and pepper, Italian seasonings and lentils. Bring this mixture to a boil. Reduce heat and add the cooked chopped chicken and spinach. Simmer soup for about 1 hour. Recipe makes about 5 servings, 1 cup each Estimated WW Smart points 3 per serving.

Chicken and Bok Choy Soup

  • 1 ½ lb bok choy
  • 2 Tbsp. oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. fresh sliced mushrooms
  • 2 cups cooked skinless chicken breasts, cubed
  • 2 Tbsp. light soy sauce
  • 8 cups chicken broth
  • 3 beaten eggs
  • 3 oz. fresh spinach, shredded
  • Salt and pepper to taste

Wash the bok choy and chopit, keeping the stalks and leaves separate. Heat the oil in a large soup pot and sauté the onion, garlic , bok choy stalks and mushrooms until almost tender. Add the bok choy leaves, chicken, soy sauce and chicken broth. Bring this mixture to a simmer. Slowly stir in the beaten eggs. When the eggs are set, stir in the spinach. Add the salt and pepper to taste. Recipe makes 6 servings, 1 cup per serving Estimated WW Smart points 4 per serving.