This White Bean Chicken Chili is a fun twist on the traditional chili recipe!
It’s made with tender chicken, white beans (great northern beans) and has a delicious creamy broth.
You can have it for lunch or dinner! It’s filling, delicious and low in points.
This chili is also great leftover, making it great for meal prep!
To make this recipe even easier you can use rotisserie chicken or leftover chicken.
A lot of the time on Sunday I will put a pound of chicken in the Instant Pot, cook it and shred it. That way I have cooked chicken for the week. It’s great for recipes or even making chicken salad.
Here’s what you need to make White Bean Chicken Chili:
- Boneless, skinless chicken breast
- Chicken broth or chicken stock
- Extra virgin olive oil
- White beans
- Corn (I used canned but frozen would be fine too)
- Cumin, oregano, salt and black pepper
- Reduced fat sour cream
To help make this chili creamy I started by adding 1 cup of the white beans and 1/2 cup of chicken broth to my Nutribullet. You can also use a blender, I like the Nutribullet for small jobs like this because it’s easier to clean.
Once the white beans are pureed you can set them aside.
To start I heated up some oil and added the onions and jalapeno. I let it cook for about 5 minutes then added the garlic. Stir in the garlic and let it cook for 30 seconds.
Add in the chicken broth, pureed beans, seasonings, chicken, beans and corn. Turn the heat to medium-high and being the chili to a light boil. Reduce to medium heat and let the chili simmer for 10 minutes.
I wanted the White Bean Chicken Chili to be really creamy so I added some reduced-fat sour cream at the end.
Let’s talk Weight Watchers points. For the blue plan and purple plan it is 1 point per serving, for the green plan it is 8 points per serving.
The green plan is higher in points because the corn, beans and chicken aren’t 0 points like they are with blue and purple.
This White Bean Chicken Chili makes 6 servings. Each serving is about 1 1/2 cups.
You can top it with sour cream, jalapenos, cheese or even tortilla chips. Just make sure to add any additional points.
Yield: 6 servings (1 point per serving for blue and purple, 8 points for green)
- 2 boneless, skinless chicken breasts, cooked (approximately 1 pound)
- 4 cups chicken broth
- 1 medium yellow onion, diced
- 1 jalapeno, seeds removed and diced
- 2 cloves garlic, minced
- 1 teaspoon extra virgin olive oil
- 2 (15.5 oz.) cans of white beans
- 1 (15 oz.) can of corn
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup reduced fat sour cream
Add 1 cup of white beans and 1/2 cup chicken broth to a Nutribullet, blender or food processor and puree. Set aside.
Heat the olive oil in a Dutch oven or large pot. Add the onion and jalapeno. Cook for 5 minutes then stir in the garlic. Cook for 30 seconds.
Add the remaining chicken broth, cumin, oregano, salt, pepper, chicken, white beans and corn. Bring to a boil, reduce heat and simmer for 10 minutes.
Add the sour cream and stir until it is combined.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!