Healthy White Chicken Chili
Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!
Servings: 6 servings
Calories: 345kcal
Ingredients
- 1.5 pounds boneless skinless chicken breasts 3 medium-large
- 1 small onion diced
- 2 large garlic cloves minced
- 1 tablespoon oil I use avocado oil
- 3 cups chicken broth low sodium
- 2 x 15 ounces cans great Northern beans or cannellini beans drained and rinsed
- 2 cups corn
- 4 ounces can diced green chilies
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small bunch cilantro finely chopped
- 1/2 cup plain or Greek yogurt fat 2%+
- 1 lime juice of
- Tortilla chips, avocado, more yogurt, limes for serving
Instructions
Stovetop Healthy White Chicken Chili
- Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
- In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
- Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
- Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
- Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
Slow Cooker Healthy White Chicken Chili
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
- In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
- After follow the steps like in the stovetop version above.
Instant Pot Healthy White Chicken Chili
- In a small bowl, add about 1 cup of beans and mash with a fork.
- To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
- Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
- Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
- Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken - more flavor.
- Cream cheese: Add 2-3 ounces with yogurt or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.
Nutrition
Serving: 1.5cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 664mg | Fiber: 10g | Sugar: 5g