Description
This nutrient-dense white chicken chili is the perfect blend of lean poultry and hearty beans. By searing the chicken first and utilizing blended white beans for creaminess rather than dairy, this recipe offers a velvety texture and deep, savory flavor. It is an ideal, high-protein meal prep staple that tastes even better as the flavors meld overnight.
Ingredients
2 lbs boneless, skinless chicken breast, diced
3 cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1 can diced mild green chiles
1 large onion, finely diced
4 garlic cloves, minced
1/2 cup plain non-fat Greek yogurt
2 tsp ground cumin
1 tsp dried oregano
Salt and pepper to taste
Olive oil for searing
Instructions
Heat olive oil in a large stockpot over medium-high heat.
Season diced chicken with salt, pepper, and part of the cumin, then brown thoroughly on all sides.
Remove chicken from the pot and set aside.
In the same pot, sauté diced onions until translucent and golden.
Add minced garlic and cook for one minute until fragrant.
Stir in the green chiles and chicken broth, scraping the bottom of the pot to deglaze.
Blend one cup of the beans with a small amount of broth until smooth, then add to the pot.
Return the chicken and remaining whole beans to the pot along with the rest of the spices.
Simmer the mixture for 20 minutes until cooked through.
Remove from heat and stir in the non-fat Greek yogurt until combined.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture thickens as it sits, so add a splash of broth when reheating if desired. Serve topped with fresh cilantro, avocado, or lime wedges.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 42g
- Cholesterol: 95mg