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White Chicken Chili Ingredients
Ingredients
- 2 lbs frozen chicken breast
- 1 cup of white beans dried not soaked
- 3 green chilis fresh, diced
- 2 jalapeños chopped
- 1 cup bell pepper red, chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tsp pepper
- 2 cups chicken broth
- 1 cup almond milk unsweetened
- 3/4 cup Greek yogurt plain, 2%
Instructions
Instant Pot
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- Put everything into the Instant Pot except the plain Greek yogurt and the frozen chicken.
- To mix up the seasoning give the chili a stir
- Put the frozen chicken on top so you can easily shred it when it is done cooking.
- Close the cap and place the pressure valve in the sealing position.
- On high pressure, Cook the chili for about 45 minutes using the “bean”, “manual”, or “pressure cook” buttons.
- For at least 10 minutes Let the pressure release naturally before doing a quick release.
- Out the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode.
- Mix in Greek yogurt.
- Let the chili simmer for another 10 to 15 minutes to allow the chili to thicken.
- To serve, top with cheese, cilantro, and avocado.
Slow cooker
- Place everything into the slow cooker except the plain Greek yogurt and frozen chicken.
- To mix up the seasoning give the chili a stir
- Place the frozen chicken on top so you can easily shred it when it is done cooking.
- Cover the slow cooker with the lid.
- Cook on low heat for 6-8 hours.
- Put out the chicken, shred it, then add it back to the chili.
- Mix in Greek yogurt.
- To serve, top with cheese, cilantro, and avocado.
Stovetop
- Soak your beans overnight.
- In a large pot, mix all the ingredients except the Greek yogurt.
- On high heat, bring the chili to a boil, then cover and reduce the heat to low.
- Allow the chili to simmer for 2 to 3 hrs stirring occasionally until the beans are tender.
- Remove the lid and shred the chicken.
- Add the chicken back to the chili.
- Mix in Greek yogurt.
- Let the chili continue to simmer until it reaches your desired thickness.
- To serve, top with cheese, cilantro, and avocado.
Yield: 4
Weight Watchers White Chicken Chili
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This Weight Watchers Spicy White Chicken Chili recipe uses jalapeños and poblano peppers is a great choice for a healthy chili recipe made with chicken.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 2 lbs frozen chicken breast
- 1 cup of white beans dried not soaked
- 3 green chilis fresh, diced
- 2 jalapeños chopped
- 1 cup bell pepper red, chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tsp pepper
- 2 cups chicken broth
- 1 cup almond milk unsweetened
- 3/4 cup Greek yogurt plain, 2%
Instructions
Instant Pot
- Put everything into the Instant Pot except the plain Greek yogurt and the frozen chicken.
- To mix up the seasoning give the chili a stir
- Put the frozen chicken on top so you can easily shred it when it is done cooking.
- Close the cap and place the pressure valve in the sealing position.
- On high pressure, Cook the chili for about 45 minutes using the “bean”, “manual”, or “pressure cook” buttons.
- For at least 10 minutes Let the pressure release naturally before doing a quick release.
- Out the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode.
- Mix in Greek yogurt.
- Let the chili simmer for another 10 to 15 minutes to allow the chili to thicken.
- To serve, top with cheese, cilantro, and avocado.
Slow cooker
- Place everything into the slow cooker except the plain Greek yogurt and frozen chicken.
- To mix up the seasoning give the chili a stir
- Place the frozen chicken on top so you can easily shred it when it is done cooking.
- Cover the slow cooker with the lid.
- Cook on low heat for 6-8 hours.
- Put out the chicken, shred it, then add it back to the chili.
- Mix in Greek yogurt.
- To serve, top with cheese, cilantro, and avocado.
Stovetop
- Soak your beans overnight.
- In a large pot, mix all the ingredients except the Greek yogurt.
- On high heat, bring the chili to a boil, then cover and reduce the heat to low.
- Allow the chili to simmer for 2 to 3 hrs stirring occasionally until the beans are tender.
- Remove the lid and shred the chicken.
- Add the chicken back to the chili.
- Mix in Greek yogurt.
- Let the chili continue to simmer until it reaches your desired thickness.
- To serve, top with cheese, cilantro, and avocado.
Notes
Servings: Makes 4 servings
1 WW Point® per serving
21-Day Fix:
5 red containers
2 yellow containers
3 green containers
2 tsp (almond milk)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 523Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 197mgSodium: 683mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 82g
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