White Chicken Chili
gluten free
The best White Chicken Chili made with hearty beans, tender white meat chicken, and a rich and creamy broth. The way I make it lighter is subbing heavy cream and cheese for nonfat plain Greek Yogurt. It’s a great alternative to traditional beef chili and makes for a super satisfying dinner!
Everybody knows the classic chili recipes that use a mix of dark beans, beef, and has a rich tomato base, but I love switching it up and making this White Chicken Chili instead. This is a recipe you’ll want to be making year round, even as it starts to get warm outside. White Chicken Chili is definitely not like your classic chili recipe, but that’s what makes it so amazing.
This chili has all the spices of a classic chili, but uses light beans, shredded chicken instead of ground meat, load of sweet corn, and has a creamy base instead of the classic tomato. It’s so so good!
This chili is even more amazing when you add the toppings on it. I use fresh avocados, crunchy tortilla chips, creamy sour cream, fresh cilantro and green onions, and even sometimes some tortillas chips to scoop the chili almost as a dip! It’s my absolute favorite. You can also bulk up the servings by servings it over some brown rice and its amazing!
Here are the Ingredients for the White Chicken Chili:
Vegetables - sweet onion, green onions, yellow bell pepper, jalapeno
Seasonings - garlic powder, onion powder, chili powder, cumin, paprika, salt and pepper
Cans - Cannellini Beans, Northern White Beans, Pinto Beans, Sweet Yellow Corn, White Corn, Green Chiles
Olive Oil
Nonfat Plain Greek Yogurt
Chicken Broth
Chicken Breasts
Toppings - Cilantro, Green Onions, Sour Cream, Avocado
More Delicious Chili / Soup Recipes You’ll Love:
White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 sweet onion, diced
- 1/4 cup green onion, the white parts, chopped
- 1 yellow bell pepper, diced
- 1 jalapeno, diced
- 1 15 oz can sweet yellow corn, drained
- 1 15 oz can white corn, drained
- 1 15 oz can cannellini beans, drained
- 1 15 oz can white northern beans, drained
- 1 15 oz can pinto beans, drained
- 8 oz mild green chiles
- 2 large chicken breasts or 3 cups of shredded rotisserie chicken
- 3 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup plain nonfat Greek yogurt
- 1/2 a lime, juiced
- Toppings: green onions, cilantro, jalapenos, Greek yogurt or sour cream
Instructions
- In a soup pot, add the olive oil and sauté the onion and green onions. Cook until they soften. Then add the jalapeno and yellow bell pepper. Once cooked a few minutes, add the salt, pepper, garlic powder, onion powder, cumin, chili powder, and paprika. Cook again for another few minutes.
- Add in all your cans. (All the beans, the corn, and the chiles). Cook for another few minutes.
- Add in the chicken broth. Once it comes to a simmer, add in the chicken breast if making your shredded chicken from scratch. Cover and let cook for 15 minutes.
- Remove chicken breasts once cooked and shred. Add the shredded chicken back into the pot (or the already made shredded chicken). Simmer for another 15 minutes covered.
- Mix the Greek yogurt and lime juice into the chili and cook for another 5 minutes.
- Serve or store in the fridge for up to 5 days. You can also freeze for future use.
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