White Chicken Chili
A comforting, creamy, and high-protein chili made with shredded chicken, white beans, and Greek yogurt, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded rotisserie, poached, or leftover roasted chicken
- 1 can white beans, drained and rinsed cannellini or great northern
- 1 can diced green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth use low-sodium if necessary
- 1 cup corn frozen or canned
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
- 1 cup Greek yogurt or sour cream for creaminess
- Chopped cilantro for garnish
Instructions
Preparation
- Heat a large pot over medium and add a splash of oil.
- Sauté the diced onion until softened, about 4–5 minutes.
- Add minced garlic and cook for 30–45 seconds until fragrant.
- Add the shredded cooked chicken, drained white beans, diced green chiles, and corn to the pot.
- Stir to combine.
- Pour in the chicken broth, then sprinkle in cumin, chili powder, salt, and pepper.
- Stir and bring the mixture to a gentle simmer.
- Reduce heat and let the chili simmer for 15–20 minutes so the flavors meld.
- Stir occasionally.
- Remove the pot from heat and stir in the Greek yogurt or sour cream until smooth and creamy.
- Taste and adjust salt and pepper.
- Ladle into bowls and garnish with chopped cilantro. Serve hot.
Notes
This chili can be customized with various substitutions for dietary needs; great tips for storage and reheating listed, as well as suggestions for garnishes.