Healthy White Chicken Chili
A delightful and nutritious dish packed with lean protein, fiber-rich beans, and plenty of vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts (3 medium-large)
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon oil (preferably avocado oil)
- 3 cups chicken broth (low sodium)
- 2 15 ounces cans great Northern beans or cannellini beans, drained and rinsed
- 2 cups corn
- 4 ounces diced green chilies, canned
- 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
- In a large pot, heat the oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
- Add the chicken breasts to the pot and cook until lightly browned on both sides.
- Pour in the chicken broth and bring to a boil.
- Stir in the beans, corn, diced green chilies, cumin, oregano, chili powder, cayenne pepper, salt, and black pepper.
- Reduce the heat, cover, and let simmer for about 20-25 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the chopped cilantro, yogurt, and lime juice. Mix well and adjust seasoning as needed.
Slow Cooker Healthy White Chicken Chili
- Place the chicken breasts in the slow cooker. Add all the remaining ingredients except for the cilantro, yogurt, and lime juice.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once done, remove the chicken and shred it. Return the shredded chicken to the slow cooker.
- Stir in the cilantro, yogurt, and lime juice before serving.
Instant Pot Healthy White Chicken Chili
- Set the Instant Pot to sauté mode and heat the oil. Add onion and garlic, cooking until softened.
- Add the chicken breasts and brown them slightly.
- Pour in the chicken broth and add the rest of the ingredients except for the cilantro, yogurt, and lime juice.
- Seal the lid and cook on high pressure for 10 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Shred the chicken and mix in the cilantro, yogurt, and lime juice.
Notes
Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. To reheat, ensure it’s thoroughly heated before serving. Customize with favorite spices, mash beans for a thicker texture, and explore different beans or vegetables to enhance flavor.