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If you’re craving a cozy, comforting meal that won’t derail your healthy eating goals, this Weight Watchers White Chicken Chili is exactly what you need. Creamy, flavorful, and packed with tender chicken and hearty white beans, it’s a protein-rich recipe that’s both satisfying and lighter than traditional chili.
For more comforting, lighter meals, check out our Creamy Tuscan Chicken Pasta, Instant Pot Garlic Pork Tenderloin with Potatoes, and Weight Watchers Lasagna recipes. And if you love having healthy, easy-to-make recipes on hand, don’t miss our delicious WW Dinner Recipes eBook packed with quick, wholesome dinner recipes.
Why I Love This WW White Chili
I love making this Weight Watchers White Chicken Chili because it’s not only delicious but also zero points, healthy, and super filling. It’s a nice change from traditional chili — creamy, comforting, and made with tender chicken instead of ground beef or turkey. My family loves it whenever I switch things up, and it’s become one of my go-to recipes for a cozy, flavorful meal that still fits perfectly into a healthy lifestyle.
Enjoy!
– Becca
Ingredients in WW White Chicken Chili
See the recipe card for full information on ingredients and quantities.
- Chicken Breast: I use frozen boneless skinless chicken breasts, but frozen thighs would also work.
- Dry White Beans: I use navy beans for this recipe, but you can also use white kidney beans.
- Chicken Broth: Use low sodium chicken broth, chicken stock, or homemade bone broth.
- 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, you are keeping this white chicken chili at zero points.
How to Make 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. After the natural release, quick release the pressure and remove the lid.
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 (optional) 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.
Recipe Tips
- If I’m really short on time I’ll use canned beans and a rotisserie chicken and reduce cooking time to 4 minutes. Having precooked shredded chicken breasts really helps to get dinner on the table even quicker. That’s why I love these easy rotisserie chicken recipes!
- Adjust the amount of chili powder or add in cayenne pepper to suit your taste buds. Want it extra flavorful but not too spicy? Try adding a chipotle pepper in adobo sauce!
- I actually don’t love dairy, so I like to make this chili dairy-free by omitting the yogurt.
Weight Watchers Zero Point Chicken Chili FAQs
Yes! This high protein chicken chili tastes even better the next day. 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.
Since I make this chili in the Instant Pot, I use dry beans. I usually go with navy beans, but great northern or cannellini beans work too—just remember that larger beans might take a little longer to cook.
Cumin adds a warm, earthy flavor that balances the creaminess of white chicken chili. Since this chili doesn’t have the bold tomato base of a classic chili, cumin helps build depth and gives it that familiar “chili” taste.
I calculate Weight Watchers points based on the actual ingredients I use, not by nutrition information. This is the most accurate way to count, as stated by Weight Watchers.
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.
If you tried this recipe for Weight Watchers White Chicken Chili or any other recipe on my site please leave a rating and let me know how it went in the comments!
Weight Watchers White Chicken Chili
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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
Nutrition
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Such a great fall recipe!