Do you want to know something crazy? If you ate this whole entire pot of Chicken Chili it would only be 2 Freestyle points.
That would probably be a little too much chicken chili to eat at once, but that is how low in points this recipe is.
It was pretty chilly here in Michigan (no pun intended) the last couple of days. I love it because that means I can start making soup and other yummy things that’ll warm me up.
I’m the kind of person that loves soup. I make it all year round. My husband thinks I’m nuts when I make soup on an 80-degree day, but that’s ok.
One of the many reasons I love soup and chili is because it is so filling. I never find myself being hungry after I eat it.
I made this chicken chili in the Instant Pot, but it could easily be made on the stove top too. I will include directions for that as well.
So where do the points come from in this recipe? Well, even though I used fat-free chicken broth it still costs 1 point when you use 32 ounces.
The other point comes from the teaspoon of extra-virgin olive oil that I used to saute the onions and garlic.
In the recipe builder, I counted this recipe as 4 (approx 2 1/2 cup) servings and it told me it was 1 Freestyle point per serving.
You could easily change this to two servings for this chili and it would still only be 1 point per serving.
But, if you want to add toppings to it you could end up adding extra points. This chili is great with cilantro, sour cream, cheese or tortilla chips.
I added cilantro and 2 tablespoons reduced-fat Mexican cheese to my chicken chili. That added 1 Freestyle point to my meal.
This chili isn’t super thick. I only added 1 teaspoon of cornstarch which was zero points. If you want it thicker you can add more cornstarch. Just make sure you track it because it will change the point value.
Yield: 4 Servings – 1 Freestyle point each
- 1 teaspoon extra-virgin olive oil
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 raw boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
- 32 oz. fat-free chicken broth
- 1- 15 oz. can white beans, drained and rinsed
- 1- 4 oz. can diced green chilies (do not drain)
- 1 teaspoon cornstarch
Directions for Instant Pot:
- Add oil to the Instant Pot and set to saute. Add the onion and garlic. Cook for 2 minutes while stirring.
- Add the chicken and cook 5 minutes. The chicken will only be slightly cooked.
- Turn off the Instant Pot and add the cumin, oregano, chili powder, salt, pepper and lime juice. Stir it all together.
- Add the chicken broth, beans and green chilies. Cover and secure the Instant Pot lid. Use the “Soup” setting and set it for 5 minutes.
- When the 5 minutes is done carefully perform a quick release.
- In a small bowl, add 1/2 cup of the broth to the cornstarch and stir together. Add the mixture back to the Instant Pot.
- Turn Instant Pot on saute and let it cook 5 more minutes to thicken.
Directions for the stove top:
- Add oil to a large pot set on medium heat. Add the onion and garlic, cook for 2 minutes while stirring.
- Add the chicken and cook 5 minutes.
- Add the cumin, oregano, chili powder, salt, pepper and lime juice. Stir it all together.
- Add the chicken broth, beans and green chilies.
- Bring to a boil. Then lower heat and cover the chili.
- Simmer for 30 minutes.
- In a small bowl, add 1/2 cup of the broth to the cornstarch and stir together. Add the mixture back into the chili.
- Let simmer 5 minutes to thicken.