Who doesn’t love a warm, comforting bowl of white chicken chili? We love this recipe because it’s packed with protein from lean sources like chicken, white beans and Greek yogurt. Using mostly canned ingredients makes this recipe a super-simple one, but it definitely doesn’t skimp on flavor. Plus, it comes together quickly and can feed a crowd!
Ingredients
2
cups cooked chicken, chopped
1
t cumin
1/2
t oregano
1
(16 oz) jar salsa verde, medium spicy
1
(32 oz) carton of chicken broth
1/2
cup frozen corn
2
cans white beans (cannellini or great northern)
1/4
cup cilantro, chopped
Optional: zest of ½ a lime
1/2
cup Greek yogurt
1
cup pepper jack cheese, shredded
Toppings as desired: fresh lime, greek yogurt, toasted pepitas, cilantro, green onions, tortilla chips, etc.
Steps (Slow-Cooker Version)
- Add the chicken, cumin, oregano, salsa verde, chicken broth, frozen corn, white beans and cilantro to your slow cooker. Cook on low for 3-4 hours.
- Slowly stir in the Greek yogurt and pepper jack cheese so it melts into the chili for a creamy texture.
- Add in the fresh lime zest, if desired.
- Serve with your favorite chili garnishes.
Steps (Stovetop Version)
- Add the chicken, cumin, oregano, salsa verde and chicken broth to a stockpot and bring to a simmer.
- Add the frozen corn, white beans, cilantro and optional lime zest. Simmer for 10-15 minutes until everything is heated thoroughly.
- Slowly stir in the Greek yogurt and pepper jack cheese so it melts into the chili for a creamy texture.
- Serve with your favorite chili garnishes.
Recipe Tips:
- Start with a grocery store rotisserie chicken to save time.
- To lighten up this chili (or for a brothier, dairy-free version), you can hold the cheese and/or Greek yogurt. It tastes great either way!
One serving contains approximately 225 calories, 5 grams of fat, 17 grams of carbs and 28 grams of protein.
