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White Chicken Chili with Extra Protein Boost

White Chicken Chili with Extra Protein Boost

A creamy white chicken chili loaded with shredded chicken, white beans, and Greek yogurt for a high protein, comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 (4 oz) cans diced green chilies
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breast
  • 2 (15 oz) cans great northern beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup plain Greek yogurt
  • 1 cup shredded Monterey Jack cheese
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat and cook the onion until soft, about 4 minutes. Add the garlic, green chilies, cumin, oregano, chili powder, and cayenne, and stir for 1 minute until fragrant.
  2. Add broth and chicken: Pour in the chicken broth and add the whole chicken breasts, submerging them as much as possible. Bring to a gentle simmer over medium heat.
  3. Poach until cooked: Simmer the chicken for about 15 minutes, until it reaches an internal temperature of 165°F. Remove the chicken to a plate and let it rest for a few minutes.
  4. Shred the chicken: Use two forks to shred the chicken into bite-sized pieces. The warm chicken pulls apart easily at this stage.
  5. Return chicken to pot: Add the shredded chicken back into the pot along with the beans and corn. Stir everything together so it's evenly distributed.
  6. Simmer to thicken: Let the chili simmer uncovered over low heat for 10 minutes, stirring occasionally. The broth should reduce slightly and the beans will start to soften.
  7. Mash some beans: Press the back of a spoon against a few beans along the side of the pot to mash them. This releases starch and naturally thickens the chili.
  8. Turn off the heat: Remove the pot from direct heat before adding the dairy. This keeps the yogurt from curdling.
  9. Stir in yogurt and cheese: Add the Greek yogurt and shredded Monterey Jack cheese, stirring until the cheese melts and the chili turns creamy and pale.
  10. Season and rest: Taste and adjust with salt and black pepper. Let the chili rest for 10 minutes off heat; it thickens further as it sits.
  11. Serve warm: Ladle the chili into bowls and top with fresh cilantro and a squeeze of lime juice. Serve immediately while warm.