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Servings: 2

Weight Watcher Smart Points: 15

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 teaspoon ancho chili powder
  • 2 slices bacon, diced
  • 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 1 4-ounce can diced mild green chiles
  • 1/4 cup finely diced cilantro stems
  • 1/4 cup roughly chopped cilantro leaves
  • 2 cloves garlic, minced
  • 1 15-ounce can northern white beans, rinsed and drained
  • 1 large red onion, diced
  • Sea salt
  • 1 pound boneless skinless chicken thighs


  1. Combine the chili powder, cayenne, and 1/2 teaspoon salt in a small bowl
  2. Season the chicken thighs on both sides with the spice blend
  3. Add the chicken to the pot in batches, turning the heat down to medium-high if smoking, until nicely browned on both sides, about 2 minutes per side
  4. Remove to the bowl with the bacon.Add the onions to the pan and turn the heat down to medium
  5. Season with salt and saute, scrapping up brown bits from the bottom of the pot, until soft, about 5 minutes
  6. Add the garlic and saute for another minute
  7. Pour in the chicken broth, white beans, green chiles, and cilantro stems
  8. Fold in the reserved chicken and bacon
  9. Bring to a simmer, then cover with the lid, turn the heat down to low, and cook for one hour, until the chicken is tender, but not falling apart.Remove the chicken to a bowl and shred using two forks
  10. Puree 2 cups of the chili using a blender, or simply use an immersion blender and puree about 1/4 of the mixture
  11. Return the pureed beans to the pot along with the shredded chicken
  12. Place the lid back on the pot, and simmer on low for another 30 minutes, or up to 2 hours, until the broth has thickened and the chicken is finely shredded.Garnish with the cilantro leaves and serve alongside shredded cheddar cheese, sour cream, and/or diced avocado.

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