Kate Hudson's Chicken Chili Is Only 1 Point on Weight Watchers, and It's Giving Us All the Cozy Fall Vibes
We're wild about Kate Hudson's growing IGTV recipe repertoire, which now includes Mini Peach Pies, Watermelon Mojitos, Grilled Eggplant, Tomato and Feta Stacks, Watermelon-Cucumber Skewers with Feta and Mint and Chili-Rubbed Salmon with Mango-Peach Salsa. Now *that* is a cookbook waiting to happen, right?!
But all of those recipes are more springy and summery, so we were jazzed to see Hudson hop back on her Instagram account to walk us through another of her "one-point wonder" recipes from WW. (The actress, mom of three, Fabletics co-founder and vodka business owner has been a spokesperson for the rebranded Weight Watchers for the past 2 years.)
Just in time for prime football-viewing and blanket-snuggling season, Hudson walks us through how to make a one-point chicken chili recipe. We're already adjusting our shopping lists to stir it together ourselves ASAP!
"I'm a prepper. I like to make sure everything is done and ready to go before I even start cooking," Hudson says to kick things off. So she shows off her lazy Susan of ingredients and gets to slicing and dicing.
"Ooh, we got to do the Rachael Ray 'discard' bowl,'" Hudson says. (This is what Ray deemed a "garbage bowl," on 30-Minute Meals, making that phrase about as ubiquitous as her "yum-o" and "EVOO.")
To tame any potential tears while chopping a white onion, Hudson hilariously slips on some pool goggles. She then asks her son Ryder to help grab a bowl to hold those chopped onions. While she's wiping off her smudged eye makeup in the camera that's capturing all the action, Ryder dumps the chopped onion into Hudson's garbage bowl. #relatablecontent
Back to business, she chops up four poblano and two serrano chile peppers and minces a garlic clove. Then it's time for the spice girls (chili powder, cumin, coriander, oregano and salt). Next she opens, drains and rinses 45 ounces or "basically 3 cans," Hudson says, of cannellini beans. To complete the mise en place, she gathers 2 pounds of chicken, ⅓ cup fresh cilantro and ⅓ cup salsa verde (Hudson uses Frontera Tomatillo Salsa; $3.69 for 16 ounces, target.com) so they're ready to join the dinner party.
Hudson then layers it all up as explained in this WW White Chicken Chili with Salsa Verde recipe, and allows it all to simmer for 20 minutes to cook the chicken. She removes the chicken, allows it to sit for 5 minutes then shreds it into bite-sized pieces before incorporating them back into the chili base. Finish with lime juice and cilantro. Hudson concludes: "Done and yum!"
If you, too, are inspired to follow suit, here are the complete instructions for White Chicken Chili with Salsa Verde. The only thing missing? A side of tortilla chips to scoop up every last bite. Who needs a spoon?