High-Protein White Chicken Chili
A cozy twist on classic chili, this white chicken chili combines shredded chicken, white beans, corn, green chilies, and kale in a creamy, flavorful broth. A blend of warm spices and fresh lime brings everything together for a comforting meal that's perfect for fall and winter.
Carbohydrates 31g
Protein 54g
Fat 5.8g
Saturated Fat 1.6g
Sodium 380mg
Fiber 6g
Sugar 5.6g
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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