Weight Watchers White Chicken Chili
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This Weight Watchers White Chicken Chili is going to be a household favorite – whether you’re on Weight Watchers or not. It’s got big chunks of chicken, lots of veggies and is just a touch creamy. It’s now my favorite winter soup!
I also have a Zero Point Weight Watchers Chili that’s more like a “regular” chili (i.e. tomato sauce based) but I really love white chicken chili and this hits the spot. Plus – it’s spicy and a great choice for a winter night that the whole family will enjoy!
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Weight Watchers has their new PersonalPoints plan – so I can’t tell you exactly how many points it will be for you. You’ll need to put the ingredients into your recipe builder. Each persons zero point foods are different. But, for reference, on the Blue & Purple WW SmartPoints plans – this creamy white chicken chili recipe was zero points.
WW White Chicken Chili Ingredients
- 3 boneless skinless chicken breasts
- you could also use the meat from a rotisserie chicken for a short cut
- 1 tbsp minced garlic
- 2 stalks celery diced
- 1/4 red onion diced
- 1 can white beans (do NOT drain)
- you can use great northern beans, cannellini beans or white kidney beans
- 1 can fire roasted corn drained
- 2 cups kale coarsely chopped
- you can also use spinach but don’t add it until the last 5 minutes – it’s not as hearty as kale
- 4 oz can green chilis diced
- you can also use diced fresh jalapenos or serrano chiles
- 2 cups fat-free chicken broth (try and use FF low sodium chicken broth if you can)
- 1 tbsp cumin
- 1 tbsp salt
- 10 oz fat free plain Greek yogurt
- you can also use fat free sour cream
- OPTIONAL: fresh cilantro or diced green onions for garnish
How to make this white chili recipe
This healthy chili recipe is going to quickly become a favorite and you’ll have leftovers for the next day!
- Cook chicken breasts
- Stove Top: Fill 2 qt saucepan with water and chicken breasts. Turn on high until water boils and then remove lid and turn heat down to medium. Boil chicken breasts for 10 minutes until center is 165.
- Air Fryer: Air fry for 12-15 minutes at 350 – depending on thickness. Temp check to 165.
- When chicken is cooled a bit, shred and set aside
- Over medium-high heat, spray a dutch oven with non-stick cooking spray and add garlic, celery and onion. Saute for 3 minutes until it starts to soften.
- Add shredded chicken and all remaining ingredients except the yogurt and cilantro to a large soup pot or Dutch oven.
- Bring to a simmer and let cook for 15-20 minutes.
- Remove from heat and add yogurt
- Stir and serve. Top with cilantro or green onions
How to make a thicker chili?
There are a couple of ways to make this skinny white bean chicken chili thicker – first do NOT drain the beans – that liquid is thick – so it helps with the chili. You can also mix 1 Tbsp water and 1 Tbsp cornstarch in a bowl and make a slurry – then add that to your chili when it’s simmering. I don’t think you’ll need to do – but it’s an option!
Can you make this delicious chili in the crock pot?
Yes of course! The slow cooker recipe would just differ slightly:
- saute garlic, celery & onion
- add everything (minus yogurt & cilantro) to slow cooker and cook on low for 4-6 hours
- add yogurt when ready to serve
Can chili be frozen?
This super easy weight watchers chicken chili can definitely be frozen! I had a big bowl for dinner – then I packed up the rest in an airtight container like these freezer safe glass dishes. It’s my favorite way to have a freezer full of quick lunches whenever I need them!
What to serve with chicken chili
Leave the tortilla chips in the pantry! I wanted to stick with the healthy route since I was having skinny white chicken chili and toasted a 100 calorie english muffin! But if you’re want to indulge a little – try my delicious recipe for garlic cheese toast! Or if you want more veggies – the Olive Garden Salad is a perfect dish!
What other Weight Watchers recipes do you love?
I’m all about easy recipes – and these will definitely do the trick!
Zero Point White Chicken Chili
Video
Ingredients
- 3 chicken breasts
- 1 tbsp minced garlic
- 2 stalks celery diced
- 1/4 red onion diced
- 1 can great northern beans do NOT drain
- 1 can fire roasted corn draine
- 2 cups kale coarsely chopped
- 4 oz can green chiles diced
- 2 cups fat free chicken broth
- 1 tbsp cumin
- 1 tbsp salt
- 10 oz fat free plain Greek yogurt
Instructions
- Cook chicken breastsStove Top: Fill 2 qt saucepan with water and chicken breasts. Turn on high until water boils and then remove lid and turn heat down to medium. Boil chicken breasts for 10 minutes until center is 165.Air Fryer: Air fry for 12-15 minutes at 350 – depending on thickness. Temp check to 165.3 chicken breasts
- When chicken is cooled a bit, shred and set aside
- In large soup pot or dutch oven, spray pan with non-stick spray and add garlic, celery and onion. Saute for 3 minutes until it starts to soften.1 tbsp minced garlic, 2 stalks celery, 1/4 red onion
- Add shredded chicken and all remaining ingredients except the yogurt and cilantro to a large soup pot or Dutch oven.1 can great northern beans, 1 can fire roasted corn, 2 cups kale, 4 oz can green chiles, 2 cups fat free chicken broth, 1 tbsp cumin, 1 tbsp salt
- Bring to a simmer and let cook for 15-20 minutes.
- Remove from heat and add yogurt10 oz fat free plain Greek yogurt
- Stir and serve. Top with cilantro or chives
Notes
– You can swap out rotisserie chicken instead of poaching the chicken breasts
– You can swap out spinach for the kale
This looks so good and I can't wait to make it.
You're gonna love it!
I’m excited about making your Zero Point White Chicken Chili….I already make a similar recipe….but yours has a few twists to it that I am anxious to try.
you won’t be disappointed and stay tuned – all of jan/feb is WW recipes!
Love all the flavors here, Thanks for this delish chili creation, we are adding it to our “make again” list!!
This is the best because you can pack them in the freezer and heat them up whenever you need! How perfect for convenience 😀
This soup looks and sounds incredible! I can’t wait to try it – I know it’s going to be a household favorite or ours. All those big chunks of chicken and veggies … so good!
Now this looks just the kind of recipe my kids would love! I love wow filling and hearty it looks too.
This makes a nice change from the chilli we usually have. I am going to give it a try.
Yes I love it , I lost it and would like to print the recipe, but an unable to , I.clicked on ‘print’ and it did not print, Please help me print this recipe
schmidtb78@ charter.net
Teen Schmidt. 334-277-4940
I just emailed you!
Really good, just added a bit of red pepper to spice it up!
It’s very yummy! How many points per serving if you’re on the green plan?
the nutrition is at the end of the recipe – i don’t have access to the calculator right now –
Tasted good, but a little too much salt.
I think that should be tsp not tbsp salt. Heather, can you clarify? I notice you recommended low sodium chicken broth so a Tbsp of salt seems like alot for this quantity of chili.
I recommended a fat free chicken broth – low sodium is optional. I like salt and season heavily. If you’re not sure or if you think that’s too much – just add 1 tsp and you can add more later…
I LOVE how you have your recipe written! So many times you have to scroll all the way back up and then back down to read the recipes- Thank you so much for putting the amounts of things under the directions! This was absolutely delicious! Super easy and healthy meal! Thank you!
This is an easy recipe, but cut down the amount of salt- maybe a tsp.
This recipe is FABULOUS! I wasn’t really expecting to love it where it is zero points, but I LOVE it so much! It’s super tasty and fills you up. And ZERO points! 🙂
aw love that!
This is soo good, I made it with a little precooked chicken and it turned out awesome. I did white kidney beans along with two cans of chopped green chili’s. Awesome it is on my recipe rotation now.
Just made this on a cold fall day in Upstate NY. It is wonderful! Hearty and zero points!! The greek yogurt almost gave it a bit of a lime taste. I added some cayenne for spice and that made it extra warming! I used cannellini beans but will probably go with white beans next time. Adding a crushed tortilla chip heightened the taste even more. Thanks for the great recipe!