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Welcome everyone to one of my favorite times of year! No I’m not just talking about basic girl Fall, which I am 100% guilty of taking part in. I’m talking about the start of soup/stew/chili season! While I believe I’ve made it super clear on here that I am absolutely in no way a fan of winter (besides the Christmas Season), I am a fan of cozying up instead with a warm bowl of soup/stew/chili as the days get colder. Rainy, raw, cold, crappy days are known to me as “Soup & Movie Days” where you snuggle up on the couch with your favorite blanket and maybe a furry critter otherwise known as your pet and down a good, warm bowl of something while you watch a movie. They are some of my favorite types of days/evenings. Now don’t get me wrong, I will eat a lot of these kind of dishes year round as a quick, filling meal, especially while I am trying to lose weight. But there’s something that just makes it hit better at this time of year.

I found a Salsa Verde White Chicken Chili recipe through WW’s amazing selection of recipes that I have made several times over. Not only was in low in points, it was easy and super filling: three of my favorite types of meals when I am trying to lose weight. This recipe has been made several times over the last few years and has served me well in satisfying me for a long time after eating. The lean protein and high fiber combination of the chicken and the beans accomplishes that really well.

However I started thinking how I could switch things up and make it my own. I love incorporating different flavors and different ingredients in to make something new, a trait my Father and Brother actually did/do quite often to classic dishes.

Not only did I add more peppers to this dishes to bump up different levels of flavor, I added some new spices to incorporate a good depth of flavor. I love curry, so does Randy. We’ve both become big fans of Indian Food and have long been fans of Thai food as well. So incorporating that into the dish seemed like a no brainer. One thing that most people don’t know about curry is that it exhibits its best flavor by being heated in oil first. That goes for most spices and herbs actually. It works if you just add it in but to really pack a flavor punch, toast it or heat it in oil before moving on with your cooking process.

Doing this with your vegetables and garlic first is also always going to add more flavor instead of just putting it in some broth and letting it cook that way. So after I sweat my garlic, onions, peppers and any other veggies I want to add in, I put in my spices and let them all heat up. Another thing about this soup is the addition of Poblano Peppers. Most people who aren’t spicy fans get nervous when they hear poblanos or jalapenos being added to a soup. But as long as you get those seeds out of there, you are going to get flavor in your dish, not spice. That’s exactly what they do here.

After this, add in your broth/stock and then your chicken and beans. I place the cubed chicken in raw to cook right in the pot. Cover and let simmer for 20-30 minutes to maximize flavor.

After that, you can add any extra ingredients you may want here. I love adding raw spinach in at the end of a soup or stew for that extra kick of fiber and flavor. If you put it in too soon, it will just turn brown and die. I left out the spinach this round because I was reheating this through the week and knew it wouldn’t hold up well. So this is a great addition if you are serving most of it at one time such as dinner or an event.

To top this off, I add a little dollop of plain non fat Greek yogurt to substitute for a sour cream and some fresh cilantro. Again, you can add in a lot of different toppings for garnish: avocado, cheddar cheese, diced red onions, real sour cream, a raita or tzatziki sauce.

Don’t get me wrong, this chili does have a kick of spice, but it’s not off the charts. If you like a little tingle in the back of your ears or throat, this chili is for you. If you don’t, you can always adjust your seasonings and spice level to you or your guests preference.

This chili is awesome for meal prepping for the week or for just dinner. While I did this recipe in a Le Creuset Dutch Oven pot, you can easily do this in an Instant Pot or slow cooker as well. It’s an easy one to have ready to go at the end of a long, cold day.

Curry Spiced White Chicken Chili

Serves 4

1 Tbsp Olive Oil

1 Large Yellow Onion, diced medium

1 Red Pepper, cleaned, seeded and sliced

1 Yellow Pepper, cleaned, seeded and sliced

2 Poblano Peppers, cleaned, seeded and sliced

3 cloves garlic minced

1 Tbsp Curry Powder

1 Tbsp Kosher Salt

2 tsp Chili Powder

1 tsp Turmeric

1/2 tsp Dried Oregano

4 cups Reduced Sodium Chicken Stock

2 pounds uncooked boneless, skinless chicken breast, cut into 1 inch cubes

45oz canned Cannellini Beans, drained and rinsed

Fresh lime juice

Fresh Cilantro Leaves for Garnish

Plain Nonfat Greek Yogurt for Garnish

In a large dutch oven, stock pot or instant pot, heat olive oil over medium heat. Add in onions, all peppers and garlic. Stir to cook evenly and cook until peppers soften and onions become translucent, roughly 5 minutes.

Add in curry powder, kosher salt, chili powder, turmeric and oregano. Stir and cook for about 3 minutes, allowing vegetables to be coated in spices and release aromas.

Pour in chicken stock and add in chicken and beans. Cover and cook for 20 minutes at medium heat, allowing flavors to marry and chili to thicken.

Once cooking time is completed, turn off heat, squeeze in juice from a fresh lime and serve.

*If doing this in a slow cooker, add all ingredients and cook on low for 5-6 hours or on high for 2-3 hours.