Name: 3 Bean Chicken Chili
Yield: 10 servings
Ingredients: 1.5 pounds Boneless chicken breasts (fresh or frozen); 1 can each Kidney, Great Northern, Black beans (drained and rinsed); 1 14.5 oz can petite diced tomatoes; 1 cup white onion (finely chopped); 1 4 oz can mild green chiles; 1 16 oz jar Salsa Verde; 2 whole chipotle in adobo peppers (or less to taste) (chopped (don't touch your eyes!)); 1 packet taco seasoning; 4 cups low sodium chicken stock; optional 0 point toppers: cilantro, green onions; optional pointed toppers: chips, Greek Yogurt/sour cream

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Looking for a filling zero Weight Watchers Point meal? This 3 Bean Chicken Chili is delicious. A bit of spice from chipotles, this soup is super flavorful and cooks up quickly in an Instant Pot or slow-cooker.

I’ve been on Weight Watchers for about 2 months now. It’s taking a bit to adjust to counting points, but I feel like I’m starting to get the hang of it. Soup is a favorite for lunch or dinner, so I’ve been experimenting with different low Freestyle point varieties. Since beans, chicken and most veggies are 0 points, it’s quite easy!

This week, it’s still a bit chilly outside (warming up this weekend, I think!), I was craving a comforting chili style soup. It’s has more broth than a regular chili and a kick of heat from a chipotle in adobo. You can find these smoked jalapeños in cans in the ethnic aisle. The pepper still have their seeds and have quite a bit of heat, so use them to taste. You can substitute and extra can of mild green chiles or a diced red pepper if you want!

3 Bean Chicken Chili

Course Soup

Servings 10 servings

Ingredients

1.5 pounds Boneless chicken breasts fresh or frozen
1 can each Kidney, Great Northern, Black beans drained and rinsed
1 14.5 oz can petite diced tomatoes
1 cup white onion finely chopped
1 4 oz can mild green chiles
1 16 oz jar Salsa Verde
2 whole chipotle in adobo peppers (or less to taste) chopped (don't touch your eyes!)
1 packet taco seasoning
4 cups low sodium chicken stock
optional 0 point toppers: cilantro, green onions
optional pointed toppers: chips, Greek Yogurt/sour cream

Instructions

For an Instant Pot: Dump everything in the pot, excluding the toppers. Set on SOUP setting, 35 minutes, high pressure. After cooked, shred chicken.
For slow-cooker: Dump everything but toppers into the slow-cooker. Stir. Set on HIGH for 4 hours or LOW for 6-8. Shred chicken after cooking.

Recipe Notes

This is 0 points until you add any toppers like cheese, chips or Greek yogurt. Great without, though! To freeze, put in portion sized baggies and lay flat on a cookie sheet. Good frozen for up to 9 months.

This is a super filling lunch on it’s own, or sometimes I’ll do a smaller bowl with a wrap on the side. I found these great 1 point wraps by Ole Mex at Walmart that are delicious paired with 0 point turkey, 3 points of avocado and veggies.