Update: This soup is now 2 WW Smart Points per serving with the Freestyle Program!

I pulled out one of my favorite cookbooks this week and made some old favorites. This white bean chili recipe is slightly adapted from a recipe in the Pampered Chef cookbook, “It’s Good for You”. I love that this recipe leaves out the creamy soup that would traditionally be added to a white bean chili and replaces it with grated up corn tortillas. Bulked up with pinto beans and skinless chicken breast, this is a very satisfying soup high in fiber and protein. Like we talked about in the waist-slimming posts last week here and here, fiber from legumes and protein from lean meat are a great combination for a healthy gut. You can add this recipe to the list of waist-slimming dinner recipes. This recipe makes 6 servings, which means leftovers for lunch the next day for me! 🙂 Maybe you too? As with most soups, this soup reheats well!

What you will need:

6 (6-inch) corn tortillas
2 teaspoons extra virgin olive oil, divided
1 cup (1 medium) green bell pepper, chopped
1/2 cup (1 small) onion, chopped
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon ground cumin
1 garlic clove, pressed
2 (14-1/2 oz.) cans 99% fat-free chicken broth (If GF, double check ingredients on can)
2 (15 oz.) cans pinto beans, rinsed and drained
1 cup salsa verde (green salsa)

What you do:     

Preheat oven to 400°F. (This step is not necessary if you are using an air fryer.)

Stack 3 of the tortillas on top of one each other. Using a pizza cutter cut the tortillas into 1/2-inch strips. Cut strips into fourths.

Place in a bowl and toss with 1 teaspoon oil.

Spread onto a bar pan or cookie sheet. Bake 12-15 minutes or until crisp. Set aside. (Skip this step if you are using an air fryer)

Instructions if you are baking the cut tortillas in an air fryer:
Set air fryer to 370°F and cook for 5 minutes.

The chips come out crispier in less time when you use an air fryer. You’ll love it.

While tortillas are cooking heat 1 teaspoon oil to medium-high heat in 4-quart pan or larger. Coat chicken with cumin by tossing in a bowl.

Cook chicken in oil, about 5 minutes.

Using a food chopper or a food processor grate the remaining 3 tortillas into crumbs.

If you are using a food processor, pulse for about 30-60 seconds. I used my Ninja Intellisense Single Serve Blender Cup, which made this super easy to do.

Remove chicken from pan once cooked. Add peppers, onion, and garlic to the pan and cook approximately 3-5 minutes, or until the vegetables begin to soften.

Stir in chicken, broth, beans, salsa, and grated tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

Top with baked tortilla strips.

Makes 6 servings.
One serving is 1-1/3 cup.
One serving is 7 Green, 2 Blue, and 2 Purple points.