I love white chicken chili but I’m trying to watch what I eat – this recipe is perfect! It’s 0 points on the new WW points list! ZERO POINTS for a filling, delicious dinner! There’s even kale in it – but shhhh don’t tell the family – they’ll never know!
Cook chicken breastsStove Top: Fill 2 qt saucepan with water and chicken breasts. Turn on high until water boils and then remove lid and turn heat down to medium. Boil chicken breasts for 10 minutes until center is 165.Air Fryer: Air fry for 12-15 minutes at 350 - depending on thickness. Temp check to 165.
When chicken is cooled a bit, shred and set aside
In large soup pot or dutch oven, spray pan with non-stick spray and add garlic, celery and onion. Saute for 3 minutes until it starts to soften.
Add shredded chicken and all remaining ingredients except the yogurt and cilantro to a large soup pot or Dutch oven.
Bring to a simmer and let cook for 15-20 minutes.
Remove from heat and add yogurt
Stir and serve. Top with cilantro or chives
- I don't like much spice - so this is pretty mild - add jalapenos if you want to spice it up - You can swap out rotisserie chicken instead of poaching the chicken breasts - You can swap out spinach for the kale