Most of us are juggling kids, work, and still have to feed our families every day. But Weight Watchers has our back. It’s not about dieting—it’s about real-life balance, smart choices, and feeling good in your own skin. No guilt trips, no crazy restrictions, just doable changes that fit into a mom’s already packed day. Whether you’re tracking points between soccer drop-offs or planning healthier meals for the family, we’ve got you.
Every Friday, we’re sharing a fresh new WW-friendly recipe to keep your wellness journey simple, satisfying, and actually fun. Stay tuned—Fridays just got delicious.
Weight Watchers White Chicken Chili with Salsa Verde
1 Tbsp olive oil
1 large onion, chopped
4 medium poblano peppers, seeded and diced
2 serrano chili peppers, seeded and pinced
1 Tbsp jarred minced garlic
1 Tbsp chili powder
2 tsp Kosher salt, or to taste
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
3 cups reduced sodium chicken broth
2 lbs uncooked skinless boneless chicken breast
45 oz canned cannellini beans, rinsed and drained
1/3 cup salsa verde
2 Tbsp fresh lime juice
1/3 cup fresh cilantro, minced
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
Serving Size: about 1 cup
Total Time: 1 hr 5 min
Prep: 20 min
Cook: 40 min
Serves: 10
Difficulty: Easy
WW Points: 1
