Description
A creamy, hearty, and protein-packed white chicken chili made with lean chicken, white beans, green chiles, and Greek yogurt. It’s comforting, healthy, and perfect for a cozy, high-protein meal.
Ingredients
- 2 cups shredded or diced cooked chicken breast
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 3 cups low-sodium chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can green chiles (4 oz, mild or spicy)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder or a pinch of cayenne (optional)
- Salt and pepper to taste
- 1 cup corn (optional)
- 1/2 cup plain Greek yogurt or 4 oz light cream cheese
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
- Add green chiles, cumin, oregano, chili powder, salt, and pepper. Stir and cook for 1–2 minutes to bloom the spices.
- Stir in chicken, beans, corn (if using), and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Remove from heat and stir in Greek yogurt or cream cheese until smooth and creamy.
- Add lime juice, taste, and adjust seasoning as needed.
- Serve hot, garnished with cilantro, and optional toppings like avocado or shredded cheese.
Notes
- Use rotisserie chicken for a quicker version.
- Blend half the beans and broth before adding to the pot for a thicker texture.
- Add spinach or kale during the last few minutes for extra greens.
- To make dairy-free, use a dairy-free yogurt or omit the creamy element.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
