Healthy White Chicken Chili
This healthy white chicken chili is made with tender shredded chicken, white beans, corn, and green chiles in a flavorful broth. Blended beans and Greek yogurt create a creamy texture without heavy cream, making it a hearty and satisfying one-pot dinner.
Ingredients
For the White Chicken Chili
- 3 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 can diced green chilies 4-ounce / 115 g
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon chili powder
- 1 tps 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
- 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
- Tortilla chips
- 1 avocado sliced
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and cook for 5–7 minutes, or until softened. Stir in 4 garlic cloves, minced, and cook for 1–2 minutes until fragrant.
- Add 1 (4-ounce/115 g) can diced green chilies, 1 tablespoon ground cumin, ½ teaspoon paprika, ¾ teaspoon dried oregano, ½ teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 3 cups (700 ml) chicken broth and 1 tablespoon fresh lime juice, then add 1 pound (400 g) boneless skinless chicken breasts. Bring to a boil, reduce the heat to medium-low, and simmer for 10–15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Place ½ can of the white beans in a food processor with a splash of water and blend until smooth. Stir the blended beans back into the pot along with the remaining 2 (15-ounce/425 g) cans white beans, drained and rinsed, and 1½ cups (200 g) corn. Simmer for 10 minutes.
- Return the shredded chicken to the pot. Add 1 teaspoon dried parsley and 1 cup (250 g) plain Greek yogurt or sour cream. Stir gently over low heat until fully combined.
- Taste and adjust the seasoning if needed.
- Serve topped with 1 tablespoon fresh cilantro, chopped, 1 avocado, sliced, and tortilla chips.
Notes
Blend Some of the Beans: I like blending part of the beans because it thickens the chili naturally while keeping plenty of whole beans for texture.
Keep the Heat Low: I always stir in the Greek yogurt or sour cream over low heat so the chili stays smooth and creamy.
Shred the Chicken Well: I find smaller pieces of chicken distribute more evenly throughout the chili and make every spoonful better.
Adjust the Lime to Taste: I usually add the lime juice, then taste before serving. Sometimes a little extra brightness is all the chili needs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of broth if needed.
Nutrition
Calories: 681kcal | Carbohydrates: 70g | Protein: 43g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 908mg | Potassium: 1878mg | Fiber: 14g | Sugar: 10g | Vitamin A: 902IU | Vitamin C: 18mg | Calcium: 302mg | Iron: 10mg
