Zero Point Weight Watchers White Chicken Chili

Certainly! Here’s a flavorful and hearty Zero Point Weight Watchers White Chicken Chili recipe that’s perfect for a satisfying meal without adding to your daily Points.

🥣 Zero Point Weight Watchers White Chicken Chili

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Points (per serving): 0 (based on WW Blue & Purple plans; verify with your plan)

Ingredients:

• 3 boneless, skinless chicken breasts (about 1.5 lbs)

• 1 tablespoon minced garlic

• 2 stalks celery, diced

• 1/4 red onion, diced

• 1 can (15 oz) white beans (e.g., cannellini or great northern), undrained

• 1 can (15 oz) fire-roasted corn, drained

• 2 cups kale, coarsely chopped (or spinach added in the last 5 minutes)

• 1 can (4 oz) diced green chiles (or fresh jalapeños for more heat)

• 2 cups fat-free, low-sodium chicken broth

• 1 tablespoon ground cumin

• 1 tablespoon salt (adjust to taste)

• 10 oz fat-free plain Greek yogurt (or fat-free sour cream)

• Optional: fresh cilantro or diced green onions for garnish

Instructions:

1. Cook the Chicken:

   • Stovetop: Place chicken breasts in a saucepan with water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the internal temperature reaches 165°F (74°C).

   • Air Fryer: Cook at 350°F (175°C) for 12–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

     Advertisement

2. Shred the Chicken:

   • Once cooked, allow the chicken to cool slightly, then shred using two forks. Set aside.

3. Prepare the Chili Base:

   • In a large pot, combine minced garlic, diced celery, and diced red onion. Sauté over medium heat until vegetables are softened.

   • Add the undrained white beans, drained corn, chopped kale, diced green chiles, chicken broth, ground cumin, and salt. Stir to combine.The Food Hussy

4. Simmer the Chili:

   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.

5. Add Chicken and Yogurt:

   • Stir in the shredded chicken and fat-free Greek yogurt. Continue to simmer for an additional 5 minutes, ensuring the chili is heated through.

6. Serve:

   • Ladle the chili into bowls and garnish with fresh cilantro or diced green onions, if desired.

This chili is not only zero Points on certain WW plans but also packed with protein and fiber, making it both filling and nutritious. For a slightly different flavor profile, you might consider trying a version that incorporates salsa verde, as seen in this 

Enjoy your meal!

Zero Point Weight Watchers White Chicken Chili

Certainly! Here's a flavorful and hearty Zero Point Weight Watchers White Chicken Chili recipe that's perfect for a satisfying meal without adding to your daily Points.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 3 boneless skinless chicken breasts (about 1.5 lbs)
• 1 tablespoon minced garlic
• 2 stalks celery diced
• 1/4 red onion diced
• 1 can 15 oz white beans (e.g., cannellini or great northern), undrained
• 1 can 15 oz fire-roasted corn, drained
• 2 cups kale coarsely chopped (or spinach added in the last 5 minutes)
• 1 can 4 oz diced green chiles (or fresh jalapeños for more heat)
• 2 cups fat-free low-sodium chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon salt adjust to taste
• 10 oz fat-free plain Greek yogurt or fat-free sour cream
• Optional: fresh cilantro or diced green onions for garnish

Method

 

1. Cook the Chicken:
2. Stovetop: Place chicken breasts in a saucepan with water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the internal temperature reaches 165°F (74°C).
3. Air Fryer: Cook at 350°F (175°C) for 12–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
4. Shred the Chicken:
5. Once cooked, allow the chicken to cool slightly, then shred using two forks. Set aside.
6. Prepare the Chili Base:
7. In a large pot, combine minced garlic, diced celery, and diced red onion. Sauté over medium heat until vegetables are softened.
8. Add the undrained white beans, drained corn, chopped kale, diced green chiles, chicken broth, ground cumin, and salt. Stir to combine.
9. Simmer the Chili:
10. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes, allowing the flavors to meld.
11. Add Chicken and Yogurt:
12. Stir in the shredded chicken and fat-free Greek yogurt. Continue to simmer for an additional 5 minutes, ensuring the chili is heated through.
13. Serve:
14. Ladle the chili into bowls and garnish with fresh cilantro or diced green onions, if desired.