Weight Watchers White Chicken Chili
This Weight Watchers White Chicken Chili is a cozy, protein-packed dinner made with tender chicken, white beans, and green chiles in a creamy, flavorful broth. It’s a healthy, zero-point meal that’s full of real ingredients and easy enough for any weeknight.
Servings: 4 Servings
Calories: 463kcal
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 1 cup dried white beans rinsed 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 ½ - 2 lbs. chicken breast must be frozen to allow time for the beans to cook
- ¾ cup Greek yogurt plain, fat free
Instructions
Instant Pot
- 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 1/2 - 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.
Stove Top
- 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.
- Optional: Top with cheese, cilantro, or avocado and serve.
Video
Notes
It's important that the chicken breast is frozen to allow enough time for the beans to cook.
Nutrition
Calories: 463kcal | Carbohydrates: 43g | Protein: 56g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 473mg | Potassium: 1806mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 56mg | Calcium: 285mg | Iron: 7mg