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Lighter Creamy White Chicken Chili You’ll Crave

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A creamy, comforting white chicken chili made lighter with Greek yogurt instead of heavy cream. Ready in under 30 minutes, this easy recipe is perfect for weeknight dinners and meal prep.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 2 cans (15 oz each) cannellini beans or great Northern beans, drained and rinsed
  • 1 cup plain full-fat or 2% Greek yogurt
  • 1 can (4 oz) diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • ½ cup shredded Monterey Jack or pepper jack cheese
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • For garnish: fresh cilantro, sliced jalapeño, extra Greek yogurt, avocado slices, tortilla strips (optional)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, and shred the chicken.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the cumin, oregano, chili powder, and cayenne (if using) to the pot. Stir constantly for about 30 seconds to bloom the spices.
  4. Pour in the chicken broth and add the drained beans. Reserve about ¾ cup of beans to add whole later. Bring to a gentle boil, then reduce heat to a simmer. Cook for 10 minutes.
  5. Using an immersion blender, blend the soup directly in the pot until mostly smooth but still has some texture. If using a regular blender, carefully transfer about half the soup to the blender, blend until smooth, and return to the pot.
  6. Stir in the shredded chicken and the reserved whole beans. Let simmer for 5 minutes.
  7. In a small bowl, whisk together the Greek yogurt and about ½ cup of the hot soup to temper the yogurt. Pour the tempered yogurt mixture into the pot and stir gently. Add the shredded cheese and stir until melted.
  8. Remove the pot from heat. Stir in the fresh lime juice. Taste and adjust salt and pepper as needed.
  9. Let the chili rest for 5 minutes before serving. Ladle into bowls and add desired toppings.

Notes

Don’t skip tempering the yogurt to prevent curdling. For a thicker chili, blend more of the beans. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chicken chili, light chili, healthy chili, Greek yogurt chili, quick chili, weeknight dinner, meal prep

Find it online: https://willarecipes.com/lighter-creamy-white-chicken-chili-youll-crave/