[Lilion]

I have a wonderful chicken chili recipe I used to make all the time, but I have no idea of the points. Can anyone find them out for me? I've tried just adding the ingredients, but I think I had to be way off!

Chicken Chili
2 (15 oz) cans navy beans
1 cup FF chicken broth
1/4 cup diced onion
1 yellow bell pepper
1/2 (7 oz)can green chilis
2 tsp cumin
1/2 tsp salt
1/2 tsp minced garlic
1 Tbsp oregano
3 boneless/skinless chicken breasts (can be frozen) - about 2 lbs
1 (15 oz) can of corn

Mix beans (undrained), broth, onion, peppers, garlic and spices in crockpot. Add breasts. Cook all day on low. Remove and shred chicken and return to pot with 1 can corn - drained. Heat corn through.

This is T-riffic with tortilla chips or fritos.

[Kelly_S]

2 (15 oz) cans navy beans - (not sure sorta guessing but use the nuritional info) - 10 points
1 cup FF chicken broth - 0 points
1/4 cup diced onion - 0 points
1 yellow bell pepper - 0 points
1/2 (7 oz)can green chilis - 0 points
2 tsp cumin - 0 points
1/2 tsp salt - 0 points
1/2 tsp minced garlic - 0 points
1 Tbsp oregano - 0 points
3 boneless/skinless chicken breasts (can be frozen) - about 2 lbs - (cooks up to roughly 26 ounces) 26 points
1 (15 oz) can of corn - 2 points (max probably 1.5)

32 points for the whole recipe / number of servings = points per serving.

[Lilion]

Thank you very much! I get 38 by your numbers...but that's still pretty good. Heck, even if you only get six servings it's 6.3...I'll have to make it and see how many servings I really get.

[Kelly_S]

This is only one way to do the points for recipes. I guess I was sort of rushed when I added but still.

The best think is to accurately weigh your chicken and go by the nutritional info on the label if it comes with one. Because I get 96% fat free boneless, skinless breastst that are 4 points for 6 ounces.

[hefty1]

lilion can cook this in a pot for 2 hrs and cut up chicken. glen

[Lilion]

I've never made this any way but what I've posted. I my crock-pot. But I don't see any reason why you couldn't. I'd thaw the chicken and cut it up in advance if I were making it stove-top so you wouldn't have any problem getting it cooked all the way through.

I should also mention, I'm saying that three breasts are 2 lbs...now that I think about it, that sounds awfully high. When you weigh them frozen they weigh more than thawed, but usually there are 6 breasts in a 3 lb bag...so probably it's more like 1 1/2 lbs, which would lower the points even more.

Thanks again Kelly!