1 pound boneless, skinless chicken breasts or thighs, diced
1 onion, finely chopped
2 cloves garlic, minced
2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
1 can (4 ounces) diced green chilies
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 cup frozen corn kernels
1/2 cup plain Greek yogurt (0% fat)
1/2 cup reduced-fat shredded Monterey Jack or cheddar cheese
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)

In a large pot, heat some cooking spray over medium-high heat. Add the diced chicken and cook until it’s browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
Return the cooked chicken to the pot.
Add the white beans, diced green chilies, chicken broth, ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors meld together.
Stir in the frozen corn and simmer for an additional 5 minutes.
Remove the pot from heat and stir in the plain Greek yogurt. This adds creaminess without adding a lot of points.
Taste the chili and adjust the seasoning if needed.
Ladle the Weight Watchers white chicken chili into bowls, garnish with shredded cheese and fresh cilantro (if desired), and serve with lime wedges for a burst of citrus flavor.
Enjoy your WW-friendly white chicken chili. Remember to calculate the WW points based on the ingredients and serving size you use. This is a flavorful and filling option for a satisfying meal.