• Home
  • About
  • Recipe Ebook
  • Lakanto MonkFruit Sweetener
  • Built Protein and Energy Bar
  • Low Point Western Bagels
  • Devotion Nutrition Products
  • ChocZero Sugar Free Products
  • Trader Joe’s Shopping List
  • Shop
  • Recipe Index

Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

February 19, 2018 · 50 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· Holidays· Instant Pot· Lunches· Meal Prep· Potluck· Soups

Click to Share

Pin
Share
Email
Share
5KShares
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.

Can this White Bean Chicken Chili be made in the Instant Pot?

Yes! It sure can. Here’s the directions for the Instant Pot.

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
    Then add garlic.
    Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt. 
  2. Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
  3. Once it’s finished, do a quick pressure release. 
  4. Take the chicken out of the Instant Pot. Add the nonfat plain Greek yogurt to the Instant Pot and press the “sauté” button so it heats through. 
  5. Shred chicken using two forks. Stir the chili until the Greek yogurt is incorporated into the chili. Add the chicken back into the Instant Pot and stir until well combined. Serve! 

 

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 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)

Slow Cooker 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 two forks. It will be super tender-and easy to break up.
  4. Stir in the nonfat sour cream 30 minutes before it’s done cooking.

Instant Pot Directions:

  1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
    Then add garlic.
    Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt. 
  2. Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
  3. Once it’s finished, do a quick pressure release. 
  4. Take the chicken out of the Instant Pot. Add the nonfat sour cream or plain Greek yogurt to the Instant Pot and press the “sauté” button so it heats through. 
  5. Shred chicken using two forks. Stir the chili until the non fat sour cream or non fat Greek yogurt is incorporated into the chili. Add the chicken back into the Instant Pot and stir until well combined. Serve! 

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
Continue to Content
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 6 seconds
Total Time 8 hours 10 minutes 6 seconds

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

Slow Cooker Directions:

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


Instant Pot Directions:

Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent.
Then add garlic.
Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt. 
Stir and close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.
Once it’s finished, do a quick pressure release. 
Take the chicken out of the Instant Pot. Add the nonfat sour cream or plain Greek yogurt to the Instant Pot and press the "sauté" button so it heats through. 
Shred chicken using two forks. Stir the chili until the non fat sour cream or non fat Greek yogurt is incorporated into the chili. Add the chicken back into the Instant Pot and stir until well combined. Serve! 

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

Click to Share

Pin
Share
Email
Share
5KShares

Related

« Two Ingredient Dough Enchilada Casserole
Lightened Up Nachos »

Comments

  1. Drena Noga says

    September 22, 2018 at 11:18 pm

    Another great one!

    Reply
  2. Lynn says

    October 29, 2018 at 7:10 pm

    Can I make this without a crock pot?

    Reply
    • Sam says

      November 6, 2018 at 8:26 pm

      I made this in my pressure cooker, only took 20 minutes! It was so tasty.

      Reply
      • Lindsay Kehl says

        November 7, 2018 at 12:19 am

        Amazing! I love that! I will have to try that next time! Thank YOU for sharing

        Reply
      • Viviana V says

        January 23, 2019 at 8:04 pm

        Were the canned beans over cooked after 20 minutes in the instant pot or still ok?

        Reply
        • Samantha Smith says

          January 24, 2019 at 1:40 am

          They we’re not overcooked at all!

          Reply
          • Carolyn L says

            February 20, 2019 at 4:08 pm

            When using your Instant Pot for this recipe did you add any additional water or broth?

      • Sage says

        February 2, 2019 at 7:12 pm

        Did you just use the chili button?

        Reply
        • Lindsay Kehl says

          February 4, 2019 at 3:56 pm

          Yes, If you have a button on your crock pot or Instant Pot. You will just use that for this. Thank you!

          Reply
      • Kari says

        January 17, 2021 at 4:31 pm

        Could you provide a recipe for the instant pot version? Kari.wahlen@yahoo.com

        Reply
        • Lindsay Kehl says

          January 17, 2021 at 4:40 pm

          Hi Kari,

          You bet! Here’s the instant pot directions/ I have added them to the recipe post as well

          1. Sauté the onion in your Instant Pot for 4 minutes or until onion is translucent. 
Then add garlic.
Add the remaining chili ingredients to your Instant Pot except for the nonfat sour cream or nonfat Greek or plain yogurt.

          2.Stir and close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes. This can take up to 10 minutes for the Instant Pot to get up to pressure.

          3. Once the it’s finished, do a quick pressure release. 

          4. Take the chicken out of the Instant Pot. Add the nonfat plain Greek yogurt to the Instant Pot and press the “sauté” button so it heats through.

          5.Shred chicken using two forks. Stir the chili until the Greek yogurt is incorporated into the soup.

          6.Add the chicken back into the Instant Pot and stir until well combined. Serve!

          Reply
  3. Theresa says

    November 1, 2018 at 4:01 pm

    Do you rinse the beans?

    Reply
    • Lindsay Kehl says

      November 1, 2018 at 7:07 pm

      I did not drain or rinse the beans for this chili. You can though. It wouldn’t make a huge difference either way.

      Reply
      • Stephanie Johnson says

        September 12, 2020 at 11:50 am

        I just found this part of the comments.I wasn’t sure because it wasn’t specified and I drained and rinsed the beans because that thick liquid is weird to me,I noticed my chilli isnt thick like yours yet.Will it thicken upon standing??

        Reply
        • Lindsay Kehl says

          September 14, 2020 at 3:52 pm

          Hi Stephanie

          When I make my chili I don’t always drain the beans. I don’t think it makes that big of a difference- the chili will thicken as it cools and once it’s been in the fridge and reheated.

          Reply
  4. Afton says

    November 4, 2018 at 11:32 pm

    I could only find light sour cream… is that the same thing?

    Reply
    • Lindsay Kehl says

      November 5, 2018 at 1:31 am

      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
    • Stephanie Johnson says

      September 12, 2020 at 11:51 am

      That’s all I could find to at my local Walmart.

      Reply
  5. Meghan says

    November 13, 2018 at 1:56 am

    Can I use uncooked dry great northern beans or does it have to be canned?

    Reply
    • Lindsay Kehl says

      November 13, 2018 at 8:00 pm

      Yes, I am sure you could. I haven’t tried it with those but I’m sure you could.

      Reply
  6. Sandra says

    December 5, 2018 at 6:37 pm

    Can you clarify the amount of jalapenos? Thanks

    Reply
    • Lindsay Kehl says

      December 5, 2018 at 8:25 pm

      it can vary depending on your preferred taste for flavor-I would use between 5-8 canned sliced jalapenos.

      Reply
  7. Nancy says

    December 30, 2018 at 2:15 am

    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. kelly says

    February 11, 2019 at 1:05 pm

    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
    • Lindsay Kehl says

      February 11, 2019 at 5:17 pm

      Hi Kelly,

      That is so wonderful to hear it was a hit with your entire family. Thanks for the awesome review!

      Linds

      Reply
  9. Michelle Rupp says

    February 13, 2019 at 11:39 pm

    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. Kim Drymon says

    March 11, 2019 at 1:53 am

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

    Reply
    • Lindsay Kehl says

      March 11, 2019 at 1:56 am

      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
  11. Katie E. says

    April 8, 2019 at 11:02 pm

    Easy & yummy! I did had some red pepper flakes! I love that I have leftovers for lunch.

    Reply
  12. Darlene says

    June 17, 2019 at 11:41 pm

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

    Reply
    • Lindsay Kehl says

      June 18, 2019 at 12:06 am

      Hi Darlene

      The calories and nutritional info has been updated for the White Bean Chili-Please see the note section on how the points were calculated-since this recipe has quite a bit of zero point ingredients.

      Thank you so much!

      Reply
      • Maegan says

        September 30, 2019 at 7:30 am

        I could not find the great northern beans. Could I use all white kidney beans, or would another type work better?

        Reply
        • Lindsay Kehl says

          September 30, 2019 at 12:54 pm

          Yes, the white kidney beans would be a wonderful substitution for the northern beans.

          Thanks so much

          Reply
  13. Angela says

    November 30, 2019 at 1:31 am

    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
  14. Angela says

    February 10, 2020 at 6:23 pm

    Can this recipe be frozen?

    Reply
    • Lindsay Kehl says

      February 10, 2020 at 9:54 pm

      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
  15. kim says

    February 11, 2020 at 4:16 pm

    I don’t understand about the jalapenos. Is it 5-8 cans of sliced jalapenos?

    Reply
    • Lindsay Kehl says

      February 12, 2020 at 11:21 pm

      Hi Kim,

      I’m so sorry for the confusion. You will only use 5-8 jalapeños total. But, I was referring to canned or jarred jalapeños not fresh. Hope that makes sense.

      Thank you

      Reply
  16. Kelly says

    August 21, 2020 at 2:35 am

    I am confused by the amount of jalapeños. 5-8 cans of jalapeños seems like a lot. If using the jar of Mezzetti jalapeños, how much would you use?

    Reply
    • Lindsay Kehl says

      August 23, 2020 at 12:56 am

      Hi Kelly

      Thanks for reaching out. The recipe calls for 5-8 jalapeño slices, diced- (the canned or jarred kind)

      Hope that helps give you some clarity

      Reply
      • Brittany Eyerman says

        December 16, 2020 at 2:02 pm

        Do you drain the green chilis?

        Reply
        • Lindsay Kehl says

          December 16, 2020 at 5:02 pm

          Hi,

          No. You don’t drain them.

          Thanks

          Reply

Trackbacks

  1. Sausage and Rice Soup - Pound Dropper says:
    January 16, 2019 at 3:07 pm

    […] White Bean Chicken Chili […]

    Reply
  2. Easy Low Point Wonton Soup - Pound Dropper says:
    April 8, 2019 at 1:08 pm

    […] White Bean Chicken Chili […]

    Reply
  3. Grand Rapids Photographer // Weight Watcher Meal Planning + Recipes! - says:
    April 17, 2019 at 6:35 pm

    […] White Bean Chicken Chili – I just LOVE soup…of any kind really and this one was no different.  It is supposed to be white bean chili though…and I didn’t have any so I used red kidney beans and it was just as tasty! […]

    Reply
  4. 10 Easy and Delicious Cinco de Mayo Recipes - Pound Dropper says:
    May 2, 2019 at 12:04 am

    […] don’t forger about my  White Bean Chicken Chili , Mexican Corn Dip , along with my Green Chile Corn […]

    Reply
  5. Vanilla Cornbread Muffins - Pound Dropper says:
    May 8, 2019 at 9:37 pm

    […] White Bean Chicken Chili […]

    Reply
  6. Low Point Creamy Chicken Enchilada Soup - Pound Dropper says:
    October 2, 2019 at 11:09 pm

    […] White Bean Chicken Chili […]

    Reply
  7. Low Point Butternut Squash Soup - Pound Dropper says:
    October 14, 2019 at 9:31 pm

    […] White Bean Chicken Chili  […]

    Reply
  8. Easy Low Point Fire-Roasted Tomato Basil Soup - Pound Dropper says:
    October 15, 2019 at 5:08 pm

    […] White Bean Chicken Chili […]

    Reply

Leave a Reply Cancel reply

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


Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

Don't Miss Out on Pound Dropper's Free Recipes!

On Sale NOW!

Categories

Copyright © 2019 · Pound Dropper · Privacy Policy