Zero-Point White Chicken Chili
This zero-point white chicken chili tastes rich and comforting without the heaviness of traditional chili recipes. Tender chicken, mild green chiles, beans, and warm spices simmer together to create a bowl that feels cozy and satisfying. Thanks to a clever blend of nonfat Greek yogurt and broth, you still get a creamy texture—without using a single point. It’s ideal for meal prep, busy weeknights, or anytime you want a big serving of comfort that keeps you fully on track.
Ingredients (6 servings — all zero-point on most WW plans)
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1 lb boneless skinless chicken breasts
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2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
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1 medium onion, diced
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2 garlic cloves, minced
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1 can (4 oz) diced green chiles
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4 cups chicken broth (fat-free, low-sodium)
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1 teaspoon cumin
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1 teaspoon oregano
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½ teaspoon chili powder
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ cup nonfat plain Greek yogurt (for creaminess)
Instructions
Stovetop Method
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Cook the aromatics
Lightly spray a large pot with cooking spray. Sauté the onion for 3–4 minutes, then add garlic and cook 1 more minute. -
Add everything else (except yogurt)
Add chicken breasts, beans, green chiles, broth, and seasonings. Stir well. -
Simmer
Bring to a boil, then lower heat and simmer covered for 20–25 minutes, until chicken is cooked and tender. -
Shred the chicken
Remove chicken breasts, shred with two forks, then return the shredded chicken to the pot. -
Make it creamy
Remove the pot from the heat. Stir in the Greek yogurt until fully blended and smooth.
(Important: Don’t add yogurt while boiling or it may separate.) -
Serve
Ladle into bowls and enjoy warm. Add cilantro, lime, or fresh jalapeño if you like—still zero points!
Slow Cooker Method
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Add all ingredients except Greek yogurt to the slow cooker.
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Cook on LOW 6–7 hours or HIGH 3–4 hours.
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Shred chicken and return it to the soup.
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Stir in Greek yogurt right before serving.
Points
This version is zero points on: