Home > Recipes > Recipe Navigation    

Chicken Chili

A healthy substitute for an all American classic.

Per Serving: 185 calories, 1 g fat, 13 g protein, 28 g carbohydrates, 24 mg cholesterol, 673 mg sodium
Yield: Serves 8


  • 12 oz. boneless and skinless chicken breasts, diced
  • 1 pkg. 33% less sodium chili seasoning
  • 1 quart canned tomatoes
  • 15 oz. canned corn, undrained
  • 15 oz. canned kidney beans, drained
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • ½ cup salsa
  • ½ cup cilantro for garnish optional


  1. Coat a large nonstick skillet with nonstick spray. Add chicken and cook over medium-high heat until lightly browned, about 3 minutes
  2. Add chicken to slow cooker along with remaining ingredients except garnish. Toss to mix
  3. Cover and cook on LOW 6 to 8 hours
  4. Spoon into serving bowls and garnish with chopped cilantro

Recipe edited by Terry Grieco Kenny for DietsInReview.com

> Leave Feedback

User Feedback

(Page 1 of 1, 6 total comments)

Nikki Brooks


Good , and very easy to make. I used crushed tomatoes, and added a dash of Louisiana hot sauce, because it needed a little 'kick'.

posted Aug 31st, 2010 8:20 pm

Diane H,


Very tasty and easy to make. I would make it again and it is good to freeze.

posted Jan 12th, 2010 8:47 pm

Jodie Lynne Knapp

will it make it less points if you don't put the corn and kidney beans in it?

posted Jan 7th, 2010 8:11 pm


How much is a serving?

posted Apr 8th, 2009 3:49 pm



I cooked this chili for a catering and had requests for the recipe. They couldnt believe it was Wieght Watchers!

posted Nov 4th, 2008 12:20 pm



This is a great recipe and only 2.5 wieght watchers points!

posted Oct 4th, 2008 11:29 pm


Leave Feedback

Or, proceed without an account


Already a member?