Description
A cozy, creamy, and high-protein white chicken chili that’s easy to make and satisfying for the whole family.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups low sodium chicken broth
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 cup frozen corn
- 1 tbsp cumin
- 1 tsp oregano
- Salt and black pepper to taste
- 1 cup plain Greek yogurt
- Juice of 1 lime
- Fresh cilantro, for serving (optional)
Instructions
- Heat a soup pot over medium heat and add a little oil. Cook the onion until softened, about 4 to 5 minutes.
- Add garlic, cumin, and oregano, stirring for about 30 seconds until fragrant.
- Pour in the broth, then add chicken, beans, green chiles, and corn. Bring to a gentle simmer.
- Cook until the chicken is done, about 12 to 15 minutes, then remove and shred the chicken.
- Return the shredded chicken to the pot and reduce heat to low.
- Stir in the Greek yogurt gradually to blend smoothly.
- Finish with lime juice, taste for salt, and top with cilantro if desired.
Notes
For a thicker chili, mash some of the beans before adding them, or mash a portion near the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: Comfort Food