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Healthy White Chicken Chili

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This lightened-up version of white chicken chili is creamy, hearty, and packed with lean protein and fiber. It’s perfect for a cozy dinner and naturally gluten-free!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, diced (optional, for spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 2 boneless, skinless chicken breasts (or 2 ½ cups cooked shredded chicken)
  • 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
  • 1 (4 oz) can diced green chilies
  • 3 cups low-sodium chicken broth
  • 1 cup frozen or fresh corn
  • ½ cup plain Greek yogurt (or light sour cream, for creaminess)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
For Topping (Optional):
  • Diced avocado
  • Shredded cheese (cheddar or Monterey Jack)
  • Sliced jalapeños
  • Crushed tortilla chips

Instructions

1. Sauté the Aromatics

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and jalapeño and sauté for 3–4 minutes until softened.
  3. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.

2. Cook the Chicken & Simmer the Chili

  1. Add chicken breasts, white beans, green chilies, and chicken broth. Bring to a simmer.
  2. Reduce heat, cover, and cook for 20–25 minutes, until chicken is tender and fully cooked.
  3. Remove chicken, shred with two forks, then return to the pot.

3. Add Final Ingredients

  1. Stir in corn, Greek yogurt (or sour cream), lime juice, and cilantro. Simmer for 5 more minutes.
  2. Adjust seasoning as needed.

4. Serve & Enjoy!

  1. Ladle into bowls and add your favorite toppings. Serve warm!

Notes

  • Make It Dairy-Free: Swap Greek yogurt for coconut cream.
  • Extra Creamy? Blend ½ cup of the beans before adding to the chili.
  • Slow Cooker Version: Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken.
  • Instant Pot Version: Pressure cook on high for 15 minutes, then quick release and shred chicken.

Find it online: https://ukfinda.com/healthy-white-chicken-chili/