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This Weight Watchers White Chicken Chili is a delicious zero points recipe that you are going to love! When I think about a healthy and filling Weight Watchers meal, this white chicken chili recipe always comes to mind.
White chicken chili isn’t like traditional chili. It has a cream base and, as the name suggests, uses chicken instead of ground beef or turkey. I enjoy both varieties and my family likes when I change things up and make this delicious recipe.
I love making this Weight Watchers white chicken chili in the Instant Pot, but you can also cook this healthy chili recipe in a slow cooker or right on the stove top!
White Chicken Chili Ingredients
- Chicken Breast: I use frozen boneless skinless chicken breasts for this recipe. It’s important that the chicken breast is frozen to allow enough time for the beans to cook.
- Dry White Beans: I use navy beans for this recipe, but you can also use white kidney beans.
- Green Chili Peppers: I make this white chili recipe with poblano peppers but you can use your favorite green chiles variety.
- Jalapeños: Using diced jalapeños adds a nice heat to this white chicken chili recipe. For an even spicier kick, use serrano peppers in place of the jalapeños.
- Bell Pepper: Bell peppers are low in calories and rich in vitamin C and other antioxidants, making them an excellent addition to a healthy lifestyle.
- Onion: You can use white onion or yellow onion in this recipe.
- Garlic: I use fresh garlic cloves.
- Spices: You will need ground cumin, chili powder and black pepper.
- Chicken Broth: Use low sodium chicken broth or chicken stock in this recipe.
- Unsweetened Almond Milk: Plain, unsweetened almond milk will keep this a zero points recipe.
- Greek Yogurt: This is an optional ingredient that is added at the end of the cooking time. Adding fat free Greek yogurt helps to make this white chicken chili creamy. By using fat free yogurt instead of cream cheese, you are keeping this white chicken chili at zero points.
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How to cook this White Chicken Chili in the Instant Pot
Step 1: Start by gathering your ingredients.
Step 2: Add the white beans, diced green chiles, jalapeños, diced bell peppers, onion, garlic, spices, chicken broth, and almond milk to your pot.
Step 3: Give the ingredients a quick stir to mix up the seasoning, and then place the frozen chicken breast on top so that you can easily shred it when it is done cooking.
Step 4: Close the lid and turn the pressure valve to sealing.
Cook the white chicken chili on high pressure for 45 minutes using the “bean,” “manual,” or “pressure cook” buttons.
Let the pressure release naturally for at least 10 minutes before doing a quick release.
Step 5: Remove the chicken and shred it.
Step 6: Add the shredded chicken back to the pot of chili.
Step 7: Turn the Instant Pot to sauté mode. Mix in the yogurt. You can let the chili simmer for another 10-15 minutes if you prefer a thicker chili.
Step 8: Top with your favorite chili toppings like shredded cheese, green onion, cilantro, sour cream, tortilla chips and avocado.
Keep in mind that these optional toppings are not included in the Weight Watchers point calculation.
Stove Top Directions for WW White Chicken Chili
- Soak your white beans overnight or use canned white beans.
- Mix all the ingredients except the Greek yogurt in a large soup pot or dutch oven.
- Bring the chili to a boil on high heat, then cover and reduce to low heat.
- Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
- Remove the lid and shred the chicken. Add the chicken back to the chili.
- Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
Recipe Tips
- Storing & Freezing: White chicken chili keeps well in an airtight container in the fridge for about 5 days. To freeze, I like to portion into individual serving containers for quicker thawing. This chili can be kept frozen for up to 3 months. Simply thaw and then reheat in the microwave or on the stove.
Weight Watchers Points
Each serving of 2 cups is 0 2025 Points using fat free Greek Yogurt and 1 1/2 pounds of chicken breasts.
WW White Chicken Chili
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Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1 cup dried white beans washed but not soaked
- 3 diced green chiles fresh, diced | I used poblano
- 2 jalapenos chopped
- 1 bell pepper red, chopped, about 1 cup
- 1 onion yellow, chopped | about 1/2 cup
- 4 cloves garlic minced
- ½ tbsp ground cumin
- ½ tbsp chili powder
- ½ tsp black pepper
- 2 cups chicken broth low sodium
- 1 cup almond milk unsweetened
- 1.5 – 2 lbs. chicken breast must be frozen to allow time for the beans to cook
- ¾ cup Greek yogurt plain, fat free
Instructions
- Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken. 1 cup dried white beans 3 diced green chiles 2 jalapenos 1 bell pepper 1 onion 4 cloves garlic 1/2 tbsp ground cumin 1/2 tbsp chili powder 1/2 tsp black pepper 2 cups chicken broth 1 cup almond milk
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking. 1.5 – 2 lbs. chicken breast
- Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean”, “manual”, or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired. 3/4 cup Greek yogurt
- Optional: Top with cheese, cilantro, or avocado and serve.
Video
Nutrition
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Such a great fall recipe!