By: Sarah Lohm, MS
As the weather gets cooler, there’s something SO comforting about a warm bowl of homemade chili! This white chicken chili is a cozy twist on a classic, made with tender chicken, white beans, green chiles, and a flavorful blend of spices. It’s hearty, creamy, and full of flavor without being overly heavy. Everything comes together in one pot, making it a great option for an easy weeknight dinner or a meal to enjoy throughout the week. Add your favorite toppings and serve with a side of crusty bread or tortilla chips for the perfect fall meal!
High-Protein White Chicken Chili
Ingredients
- 1 small onion diced
- 1.5 lbs chicken breast cooked and shredded
- 4 cups low-sodium chicken broth
- 1 15 oz can corn drained
- 1 10 oz can diced tomatoes with green chilies
- 2 15 oz cans white beans (Great Northern) drained and rinsed
- 2 cups kale chopped
- 5 oz plain Greek yogurt
- 1/4 cup milk or water
- 1 lime juiced
- 1 1/2 tsp cumin ground
- 1/2 tsp oregeno dried
- 1/2 tsp paprkia
- 1/2 tsp cayenne pepper
- salt and pepper to taste
For Topping:
- fresh cilantro
- greek yogurt
- lime wedges
- tortilla chips
Instructions
- In a large pot or Dutch oven, sauté the diced onion over medium heat until softened, about 3–5 minutes.
- Stir in the cumin, oregano, paprika, and cayenne pepper. Cook for 30 seconds, until fragrant.
- Pour in the chicken broth and add the diced tomatoes with green chilies, corn, and white beans, reserving ½ cup of beans for the creamy mixture. Stir to combine.
- Bring the chili to a gentle boil, then reduce the heat and simmer for 15–20 minutes to allow the flavors to develop.
- While the chili simmers, blend the reserved ½ cup of white beans with the Greek yogurt and milk or water until smooth. This will help to thicken the soup.
- Stir in the shredded chicken. Reduce the heat to low and gradually stir in the blended bean mixture until well combined. Heat gently for a few minutes, avoiding a boil.
- Stir in the kale and cook for 2–3 minutes, until wilted. Remove from the heat and stir in the lime juice.
- Taste and adjust the seasonings as needed. Serve warm with your favorite toppings.
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Easy Swaps and Additions
One of the best things about homemade chili is how easy it is to customize based on what you have on hand or what you’re in the mood for. Here are a few ways to switch things up:
- Switch up the beans: Cannellini beans, great northern beans, and navy beans all work well in white chicken chili.
- Use rotisserie chicken: To save time, use shredded rotisserie chicken instead of cooking chicken from scratch. Stir it in toward the end to warm through.
- Adjust the spice level: Add extra green chiles or a pinch of cayenne for more heat, or use mild green chiles for a milder flavor.
- Add more vegetables: Bell peppers, corn, or extra spinach can be easy additions that bring more color, flavor, and variety to the chili.
- Make it creamier: For a creamier texture, stir in a little cream cheese, sour cream, or plain Greek yogurt. If using Greek yogurt, add it off the heat to help prevent curdling.
- Customize your toppings: Try avocado, shredded cheese, fresh cilantro, sliced jalapeños, a squeeze of lime, or tortilla chips to add your favorite finishing touches.
Don’t be afraid to make this recipe your own! Small changes can help you use ingredients you already have and keep this cozy meal in your regular rotation a batch of these burritos when you have the time, keep a few in the fridge, and freeze the rest for busy mornings down the road. It’s a simple way to have a nourishing breakfast ready when you need it, without having to start from scratch every day.
Let’s Make It!
Step One: Sauté the onion.
Step Two: Add in the seasonings, corn, and kale. Allow to sauté until tender.
Step Three: Add chicken broth, white beans and diced tomatoes.
Step Four: Add 1/2 cup of beans, 1/4 cup of water or milk, and Greek yogurt to a blender. Blend until smooth.
Step Five: Add bean mixture, chicken, and lime juice. Simmer for 20-30 minutes.
Step Six: Add desired toppings and enjoy!
I CAN’T WAIT TO SEE YOU TRY IT!
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