Description
High Protein Greek Yogurt White Chicken Chili blends tender shredded chicken with great Northern beans and sweet corn for a creamy protein rich bowl that feels light and comforting This version uses plain Greek yogurt from trusted brands like Cabot or Tillamook to add silkiness without heavy cream Bright lime and fresh cilantro finish the pot so each serving tastes fresh and balanced It adapts to stovetop slow cooker and Instant Pot methods for weeknight meals or meal prep
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
Two 15 ounce cans great Northern beans or cannellini beans drained and rinsed
2 cups corn
One 4 ounce can diced green chilies
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper optional adjust to taste
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small bunch cilantro finely chopped
1/2 cup plain Greek yogurt such as Cabot or Tillamook
Juice of 1 lime
Tortilla chips avocado extra Greek yogurt and lime wedges for serving
Instructions
1.
2. Preheat a large Dutch oven over medium high heat then add avocado oil swirl to coat and sauté the diced onion and minced garlic until softened about three minutes
3. Add ground cumin oregano chili powder cayenne salt and black pepper and cook thirty seconds to bloom the spices
4. In a small bowl mash about one cup of the drained beans with a fork this thickens the chili naturally
5. Add the mashed beans to the pot along with the remaining whole beans corn diced green chilies chicken breasts and three cups low sodium chicken broth
6. Cover bring to a gentle boil then reduce heat and simmer about twenty minutes until the chicken is cooked through
7. Turn off the heat remove the chicken shred with two forks then return the shredded chicken to the pot
8. Stir in the juice of one lime chopped cilantro and the plain Greek yogurt whisking a spoonful of warm broth into the yogurt first helps it blend smoothly
9. Serve warm with tortilla chips sliced avocado extra Greek yogurt and lime wedges
10. For slow cooker sauté the onion garlic and spices in avocado oil then transfer to the slow cooker add mashed beans one cup broth whole beans corn green chilies and chicken cook on low six hours or high three hours then shred and finish with lime cilantro and yogurt
11. For Instant Pot mash one cup of beans then add ingredients in order garlic onion corn whole beans mashed beans chicken breasts green chilies spices and one cup broth do not stir close the lid set valve to sealing and pressure cook on high for twenty minutes perform a quick release shred the chicken then stir in lime cilantro and yogurt
12.
Notes
Storage Refrigerate in an airtight container for up to five days reheat gently over low heat stirring occasionally add a splash of warm broth if the chili thickens
Freeze Fully cook cool completely and freeze in airtight portions for up to three months thaw and reheat slowly on the stovetop covered on low
Diced green chilies are usually mild skip them or add sautéed bell pepper if you prefer a milder profile
Rotisserie chicken can be used add it at the same stage you would add raw chicken and simmer briefly so the flavors meld
For extra richness stir in two to three ounces of cream cheese with the yogurt or whisk a little warm broth into the yogurt before adding to prevent splitting
Adjust heat by reducing cayenne or adding a clean hot sauce such as Texas Pete Original Hot Sauce Crystal Hot Sauce or Sriraja Panich Hot Sauce for more kick
If you want a Mexican style shredded cheese use Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
When storing add fresh toppings only after reheating for best texture and flavor
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup and Stew
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: Mexican inspired