Healthy White Chicken Chili
A warm and comforting bowl of healthy white chicken chili made with tender chicken, creamy beans, and a blend of spices for a satisfying meal.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon avocado oil
- 3 cups low sodium chicken broth
- 2 cans (15 ounces) great Northern beans or cannellini beans, drained and rinsed
- 2 cups corn
- 4 ounces diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small bunch cilantro, finely chopped
- 1/2 cup plain or Greek yogurt (2% fat or more)
- 1 lime juice of
- Tortilla chips (for serving)
- Avocado (for serving)
- More yogurt (for serving)
- Limes (for serving)
Instructions
Preparation
- Begin by heating a large Dutch oven over medium-high heat and swirl in the avocado oil. Once heated, add the minced garlic and diced onion. Sauté them for about three minutes, stirring frequently, until the onion is translucent and fragrant.
- Add the ground cumin, oregano, chili powder, and cayenne pepper to the pot. Stir the spices into the onion and garlic mixture, cooking them for about thirty seconds until aromatic.
- Mash one cup of the beans using a fork or a potato masher. This creates a creamy texture. Add the mashed beans to the pot, then pour in the chicken broth, along with the remaining beans, corn, diced green chilies, and the raw chicken breasts.
Cooking
- Cover the pot and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for twenty minutes.
- When the twenty minutes are up, use two forks to shred the chicken right in the pot. Stir in the lime juice, finely chopped cilantro, and yogurt.
Serving
- Serve the chili with your choice of toppings, such as tortilla chips, sliced avocado, additional yogurt, and fresh lime wedges.
Notes
This chili can be kept at room temperature for no more than two hours. For longer storage, place it in an airtight container in the refrigerator, where it will last for about four to five days. Can be frozen for up to three months. Make sure to rinse the beans thoroughly and adjust spices according to preference.