Description
This White Chicken Chili recipe is a creamy and spicy dish packed with protein and vegetables. Lightened up with nonfat Greek yogurt, it offers a healthier twist on a comforting classic. Featuring a medley of beans, corn, mild green chiles, and tender chicken, it’s a flavorful and satisfying meal perfect for chilly days or meal prepping.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 sweet onion, diced
- 1/4 cup green onion (white parts), chopped
- 1 yellow bell pepper, diced
- 1 jalapeno, diced
- 1 (15 oz) can sweet yellow corn, drained
- 1 (15 oz) can white corn, drained
- 1 (15 oz) can cannellini beans, drained
- 1 (15 oz) can white northern beans, drained
- 1 (15 oz) can pinto beans, drained
- 8 oz mild green chiles
- 2 large chicken breasts or 3 cups shredded rotisserie chicken
- 3 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup plain nonfat Greek yogurt
- 1/2 a lime, juiced
Toppings
- Green onions
- Cilantro
- Jalapenos
- Greek yogurt or sour cream
Instructions
- Sauté Vegetables: In a soup pot, heat the olive oil over medium heat. Add the diced sweet onion and chopped white parts of green onion, cooking until they soften and become translucent. Then add the diced jalapeno and yellow bell pepper, cooking for several minutes to meld the flavors.
- Add Spices: Sprinkle in the salt, black pepper, garlic powder, onion powder, cumin, chili powder, and paprika. Stir well and cook for a few more minutes, allowing the spices to bloom and coat the vegetables.
- Add Canned Ingredients: Pour in all the drained canned ingredients including cannellini beans, white northern beans, pinto beans, sweet yellow corn, white corn, and mild green chiles. Stir to combine and cook for a few minutes to incorporate flavors.
- Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a simmer. If using raw chicken breasts, add them whole to the pot, cover, and cook for 15 minutes until fully cooked through.
- Shred Chicken: Remove the chicken breasts from the pot once cooked and shred them using two forks. Return the shredded chicken to the pot. If using pre-shredded rotisserie chicken, add it now. Cover again and simmer for another 15 minutes to blend the flavors.
- Finish with Greek Yogurt and Lime: Stir the plain nonfat Greek yogurt together with the lime juice, then mix into the chili. Cook for an additional 5 minutes to warm through and create a creamy texture.
- Serve and Garnish: Serve the chili hot, topped with additional green onions, cilantro, jalapenos, and a dollop of Greek yogurt or sour cream as desired. Store leftovers in the refrigerator for up to 5 days or freeze for future enjoyment.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- You can adjust the spiciness by modifying the amount of jalapeno and chili powder.
- Using pre-shredded rotisserie chicken speeds up cooking time significantly.
- This chili freezes well and can be reheated on the stovetop or microwave.
- Greek yogurt lightens the chili while adding creaminess and protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
