Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

· 41 Comments

White Bean Chicken Chili

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Chicken· Crockpot· Dinner· Lunches· Soups

Click to Share

Jump to Recipe

This White Bean Chicken Chili is loaded with protein,easy to make and makes for a perfect meal!

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

 

What kind of beans do I use in this White Bean Chicken Chili soup?

For this White Bean Chicken Chili I use two different types of beans. The Great Northern Beans and Cannellini Beans. The Cannellini Beans are also known as White Kidney Beans. They are meatier than Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.  The combination of these beans along with green chilies, chicken soup and jalapeno makes this chili incredibly delicious!

 

 

 

How do I make this White Bean Chicken Chili?

Combine all ingredients except for sour cream into crockpot and cook for 6-8 hours on low.

Shred chicken using a fork. It will be super tender-and easy to break up.

Stir in the nonfat sour cream 30 minutes before it’s done cooking.

 

Ingredients:

  • 2 lbs boneless skinless chicken, raw
  • 1 (15 oz.) can great northern beans
  • 2 cups frozen corn
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 1 (4 1/2 oz.) can of chopped green chilies
  • 2 cloves garlic,minced
  • 5-8 canned or jarred jalapeno slices, diced ( I use Mezzetta® Deli-Sliced Tamed Jalapeno Peppers) 
  • 1/4 cup yellow onion, diced
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 4 cups low sodium chicken broth
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)

Directions:

  1. Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot.
  2. Cook for 6-8 hours on low.
  3. Shred chicken using a fork. It will be super tender-and easy to break up.
  4. Stir in the nonfat sour cream 30 minutes before it’s done cooking.

 

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

 

Note:

  • Top with cheese, pickled jalapenos, fat free sour cream and or any other toppings for additional points
Yield: 8

White Bean Chicken Chili

White Bean Chicken Chili

White Bean Chicken Chili is loaded with protein. It's easy to make and perfect for any meal.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 2 lbs boneless skinless chicken, raw
  • 1 (15 oz.) can great northern beans
  • 2 cups frozen corn
  • 1 (15 oz.) can Cannellini beans (white kidney beans)
  • 1 (4 1/2 oz.) can of chopped green chilies
  • 2 cloves garlic,minced
  • 5-8 canned jalapeno slices, diced ( I use Mezzetta® Deli-Sliced Tamed Jalapeno Peppers) 
  • 1/4 cup yellow onion, diced
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • pinch of ground black pepper
  • 1 (10 3/4 ounce) can healthy condensed cream of chicken soup
  • 4 cups low sodium chicken broth
  • 1/2 cup nonfat sour cream or nonfat Greek or plain yogurt ( I use fat free sour cream)

Instructions

  1. Combine all ingredients except for sour cream or non fat Greek yogurt into crockpot.
  2. Cook for 6-8 hours on low.
  3. Shred chicken using a fork. It will be super tender-and easy to break up.
  4. Stir in the nonfat sour cream or non fat plain yogurt 30 minutes before it’s done cooking. 

Servings: Makes 8 ( 1 and 1/2 cup ) servings

GREEN: 6 SmartPoints per serving if you use non fat Greek yogurt instead of fat free sour cream or 7 SmartPoints per serving if using non fat sour cream

BLUE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

PURPLE: 1 SmartPoints per serving if you use either non fat sour cream or non fat Greek yogurt

Notes

  1. In order to calculate the Smartpoints on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
  2. Top with cheese, sour cream and or any other toppings for additional points

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 359Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 748mgCarbohydrates: 34gNet Carbohydrates: 27gFiber: 7gSugar: 3gProtein: 46g
The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.
© Lindsay Kehl
Cuisine: American / Category: Soups
White Bean Chicken Chili

Click to Share

Comments

    • I get the fat free sour cream at Walmart. You can definitely substitute the light for the fat free-be sure to check the point value of the light if you are counting ww points

      Reply

  7. I made the white chicken chili tonight for dinner, To start my house smelled amazing as it was cooking. But the taste—oh so good. Just the right amount of heat gave this soup the warmth needed for a chilly (no pun intended) night. My husband gave me the ultimate compliment—“This is a keeper.” I truly enjoy your blog and have tried many recipes. This tops my list. Thanks.

    Reply

  8. Oh My Gosh!! This recipe was outstanding. The whole family (and extra teen boy) loved it. We couldn’t believe the flavor for a lightened up and filling meal. Thank you!

    Reply

  9. I need to say, thank you! I have made this several times and am making it again as I write this. It is super easy and very good! It is one of many I make of your recipes. You rock!

    Reply

  10. What makes this recipe 1 point? When I calculate and I don’t use the sour cream at all it comes up Zero.

    Reply

    • That is correct. The one point is from the sour cream-the points are calculated based off the the ingredients I use in the recipe and I use sour cream. Therefore the 1 point is from the sour cream.

      If you don’t use sour cream-then it would be zero points.

      Thanks so much

      Reply

  12. I would like the nutritional information for the White Bean Chicken Chili so I may enter it into my alternate program for calculation.

    Reply

  13. Another excellent recipe, Linds! Made it today with leftover turkey from our Thanksgiving dinner yesterday. Was a such HUGE hit with husband and son-in-law that my daughter insisted I share recipe! Used the Instant Pot, and followed another’s direction of 20 minutes on high pressure. I did add some thinly sliced carrot, the “boys” put more jalapenos in their bowl, and we all put a little taco cheese on top instead of sour cream. So filling, with just the right amount of heat on this chilly November evening! Thank you for yet another winner of a healthy recipe!

    Reply

    • Hi Angela

      Yes, the chili can be stored in an air tight container in the freezer for up to a month. Just thaw overnight in the fridge when ready to use. Then reheat in the microwave.

      Thank you!

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This error message is only visible to WordPress admins

Error: Access Token for wwpounddropper is not valid or has expired. Feed will not update.

There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.

Error: No posts found.

Make sure this account has posts available on instagram.com.