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Healthy White Chicken Chili

Healthy white chicken chili with a silky green chile broth made by blending white beans for a thick, creamy texture without heavy cream. Simmer lean chicken in broth with cumin, then stir in Greek yogurt off the heat for a smooth finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Healthy white chicken chili
  • 1.5 lb chicken breast
  • 2 can (15 oz) white beans, drained
  • 2 can (4 oz) green chiles
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cup chicken broth
  • 2 tsp cumin
  • 0.5 cup Greek yogurt
  • 0.25 cilantro and lime, for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a Dutch oven over medium heat, then sauté the diced onion until softened, about 4 minutes, with a glistening, translucent look at the edges. Stir in the minced garlic for 30 seconds until fragrant.
Simmer the chili
  1. Add the chicken breast, one can of drained beans, green chiles, chicken broth, and cumin to the pot. Bring to a gentle simmer and cook for 20 minutes, until the chicken is cooked through and easily pulls apart.
Shred and thicken
  1. Remove the chicken to a plate and shred it, then return the shredded chicken to the Dutch oven. Keep the chili at a steady simmer while you thicken it.
  2. Blend the remaining can of beans with a ladle of broth until mostly smooth, then stir the blended beans back into the pot. Return to a light simmer for 2 minutes so the chili thickens and turns cohesive.
Finish with yogurt
  1. Turn off the heat and let the chili sit for 1 minute, then stir in the Greek yogurt until silky and smooth. If needed, warm gently on low just to combine, but do not boil to avoid curdling.
Serve
  1. Ladle the chili into bowls and top with cilantro and lime for serving. Serve warm for the best flavor and texture.

Notes

Pro tip: Stir in the Greek yogurt off the heat (or only warm on very low) to avoid curdling. Store leftovers in the refrigerator up to 4 days. Freezing is yes—freeze in portions up to 3 months and reheat gently; add a fresh spoon of yogurt at serving if you want extra silk. For a dairy-free option, swap Greek yogurt for a plain, unsweetened dairy-free yogurt and keep it off the boil.