Healthy White Chicken Chili
This white chicken chili with Greek yogurt combines tender shredded chicken, white beans, corn, and green chiles in a seasoned broth. Blended beans and 2% Greek yogurt create a creamy texture without heavy cream.
Ingredients
For the White Chicken Chili
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 115 g diced green chilies 1 can
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 700 ml chicken broth
- 1 tablespoon fresh lime juice
- 400 g boneless skinless chicken breasts
- 2 cans white beans drained and rinsed, 15-ounce / 425 g per can
- 200 g corn frozen or fresh
- 1 teaspoon dried parsley
- 250 g plain Greek yogurt or sour cream
For Serving
- 1 tablespoon fresh cilantro chopped
- 1 avocado sliced
- Tortilla chips
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and cook for 5–7 minutes, until softened. Add 4 garlic cloves, minced, and cook for 1–2 minutes, until fragrant.
- Add 115 g diced green chilies (1 can), 1 tablespoon ground cumin, ½ teaspoon paprika, ¾ teaspoon dried oregano, ½ teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook for 1 minute, stirring constantly.
- Pour in 700 ml chicken broth and 1 tablespoon fresh lime juice, then add 400 g boneless skinless chicken breasts. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10–15 minutes, or until the chicken reaches 74 °C in the thickest part.
- Transfer the chicken to a cutting board and shred it with two forks.
- Place half of one can of the drained beans in a food processor. Add a small splash of water and blend until smooth. Stir the blended beans into the pot with the remaining 1 ½ cans of beans and 200 g corn. Simmer for 10 minutes.
- Return the shredded chicken to the pot. Add 1 teaspoon dried parsley and 250 g plain Greek yogurt or sour cream. Stir gently over low heat until fully combined. Do not let the chili boil.
- Taste the white chicken chili and adjust the seasoning if needed.
- Serve topped with 1 tablespoon fresh cilantro, 1 avocado, sliced, and tortilla chips.
Notes
Protect the creamy finish: Keep the heat low after adding Greek yogurt or sour cream because boiling can make the dairy separate.
Control the consistency: The blended beans continue thickening the chili as it stands; add a small splash of broth if it becomes too thick.
Check the chicken: Breast thickness can change the cooking time, so verify the thickest part reaches 165°F/74°C before shredding.
Serve toppings separately: Add cilantro, avocado, and tortilla chips immediately before eating so the garnishes stay fresh and crisp.
Nutrition
Calories: 664kcal | Carbohydrates: 71g | Protein: 49g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 1392mg | Potassium: 1996mg | Fiber: 17g | Sugar: 8g | Vitamin A: 508IU | Vitamin C: 16mg | Calcium: 294mg | Iron: 9mg
