White Chicken Chili With Greek Yogurt
White chicken chili hits all the right comfort notes and Tex-Mex flavors. Pulled chicken, white beans, and a good dollop of Greek yogurt make it creamy without being heavy. It’s hearty enough for dinner, and maybe even better for lunch the next day.
Servings: 8 servings
Ingredients
- 1.5 lbs chicken breast (boneless, skinless) For convenience and quicker cook time, you could use prepared pulled rotisserie chicken from the grocery store. Simply add it to the chili when you add in the beans to warm it through.
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 2 14 oz cans of Great Northern beans or cannellini beans, drained and rinsed
- 1 cup frozen corn
- 2 cups ribboned or roughly chopped baby spinach
- 1/2 cup salsa verde
- 4 oz can of diced green chiles
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/8 tsp cayenne
- 1.5 tsp sea salt
- A few cranks of ground pepper
- 1/2 cup plain Greek yogurt (full fat)
- 2-3 limes 1 lime to zest and juice, the other to cut into wedges for serving
- Fresh chopped cilantro, for garnish
Other Topping Ideas:
- Cut up avocado
- Dollop of plain Greek yogurt
- Hot sauce
- Crunchy tortilla trips or corn chips
Instructions
- Pat the chicken gently with paper towels to remove excess moisture. Season with salt and pepper.1.5 lbs chicken breast (boneless, skinless)
- Heat oil in a deep Dutch oven or stock pot over low heat. Add the chicken and cook for about 8 minutes per side, or until the internal temperature of the chicken reaches 160-165ºF. Remove the chicken and set it aside to cool.
- Add about 1/4 cup of broth to the pot to deglaze it, scraping up the browned crispy bits left from the chicken. This will add flavor.
- Then, add the onions and garlic, and simmer until softened—about 5 minutes.1 small yellow onion, diced, 3 garlic cloves, minced
- Pour the remaining broth into the pot, then add the frozen corn, spinach, salsa verde, diced green chiles, and spices. Stir well, and let it simmer on low.3 cups low-sodium chicken broth, 1 cup frozen corn, 2 cups ribboned or roughly chopped baby spinach, 1/2 cup salsa verde, 4 oz can of diced green chiles, 2 tsp cumin, 1 tsp dried oregano, 1 tsp chili powder, 1.5 tsp sea salt, 1/8 tsp cayenne
- Rinse the beans with a fine mesh strainer and set them aside. Ladle about a cup of the broth from the pot into a small bullet blender or a stand blender, then add 1 cup of rinsed beans. Blend until smooth, then stir it back into the pot (this will help create a thick, rich broth for the chili). Stir the rest of the beans into the soup.2 14 oz cans of Great Northern beans or cannellini beans, drained and rinsed
- Now that your chicken has had a chance to cool a bit, transfer it to a cutting board and shred it with two forks. Another option is to tear it into pieces and place them into a large mixing bowl, then shred the chicken using a hand mixer. This is quicker and easier on the hands. When done, stir the chicken into the pot.
- Remove the pot from the heat and stir in the yogurt until well combined. Then stir in the lime zest and lime juice.1/2 cup plain Greek yogurt (full fat)
- Serve with your choice of toppings.
Notes
Cooking the chicken on low does take a bit longer, but it prevents the exterior from drying out before the interior is cooked through.
If using low-fat Greek yogurt, you will need to temper it to prevent curdling. You can do this by placing the yogurt in a small mixing bowl, then using a ladle to slowly pour some of the hot broth into the yogurt while whisking vigorously. Then you can stir it into the hot liquid.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 17g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Fiber: 3g | Sugar: 4g
