Healthy White Chicken Chili
Lean shredded chicken in a bright green chile-brothy base, finished with Greek yogurt and lime. Light, protein-packed comfort.
Ingredients
- For the Chili:
- 1.5 lbs 680 g boneless chicken breasts
- 1 tbsp olive oil
- 1 medium onion diced
- 1 poblano pepper diced
- 3 cloves garlic minced
- 1 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp coriander
- 4 cups 960 ml chicken broth
- 1 15 oz can white beans, rinsed
- 1 cup frozen corn
- ½ tsp salt
- ¼ tsp pepper
- Creamy Finish:
- ¾ cup 180 g nonfat Greek yogurt, room temp
- 1 tbsp cornstarch
- 2 tbsp lime juice
- ⅓ cup cilantro
Instructions
- Sauté onion + poblano in oil 5 min. Add garlic + spices 1 min.
- Add chicken, chiles, broth. Simmer covered 15 min until 165 °F.
- Shred chicken; return to pot with beans + corn. Simmer 10 min.
- Whisk yogurt + cornstarch + ¼ cup hot broth (temper).
- Off heat, stir in slurry. Return low 2–3 min to thicken.
- Add lime juice + cilantro. Taste and adjust.
- Serve with avocado, jalapeño, lime, and chips.
Notes
- Temper the yogurt off the heat to prevent curdling—this is a critical step.
- 165 °F chicken = juicy shreds; don’t overcook.
- Freeze without yogurt for up to 3 months; add fresh yogurt on reheating.
- Reheat gently with a splash of broth; avoid boiling cream.
- GF/DF: Naturally gluten-free; use coconut yogurt for dairy-free.