dinner · tex mex
White Chicken Chili
Creamy, cozy, not a drop of heavy cream. 51g protein.
A creamy, gently spicy chili full of tender shredded chicken, white beans, roasted green chiles and poblanos, with no heavy cream anywhere. A cup of the beans gets blended with broth to thicken the pot, then light cream cheese and Greek yogurt are stirred in off the heat for a velvety, tangy finish.
10.8 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Chili
- 1 tbsp avocado oil1 tbsp avocado oil
- 1 large yellow onion, diced1 large yellow onion, diced
- 2 pieces poblano peppers, seeded and diced2 pieces poblano peppers, seeded and diced
- 1 piece jalapeño, minced1 piece jalapeño, minced
- 6 cloves garlic, minced6 cloves garlic, minced
- 2 tsp ground cumin2 tsp ground cumin
- 1 tsp ground coriander1 tsp ground coriander
- 1 tsp dried oregano1 tsp dried oregano
- 2 tsp kosher salt, divided2 tsp kosher salt, divided
- 2 cans diced green chiles, 4 oz each, undrained2 cans diced green chiles, 4 oz each, undrained
- 4 cups low-sodium chicken broth945 ml low-sodium chicken broth
- 2 lb boneless skinless chicken breasts905 g boneless skinless chicken breasts
- 2 cans great northern beans, 15 oz each, drained and rinsed2 cans great northern beans, 15 oz each, drained and rinsed
- 1 cup frozen corn kernels135 g frozen corn kernels
- 4 oz light cream cheese, cubed and softened115 g light cream cheese, cubed and softened
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 2 tbsp lime juice30 ml lime juice
Toppings
- ½ cup shredded Monterey Jack57 g shredded Monterey Jack
- ¼ cup fresh cilantro, chopped4 g fresh cilantro, chopped
- 1 piece jalapeño, thinly sliced1 piece jalapeño, thinly sliced
- 1 piece lime, cut into wedges1 piece lime, cut into wedges
Method
- Heat the oil in the Dutch oven over medium. Add the onion, poblanos, jalapeño and 1 tsp of the salt and cook 7 to 8 minutes, until soft and sweet. Stir in the garlic, cumin, coriander and oregano and cook 1 minute.
- Add the green chiles and broth and bring to a simmer. Lower in the whole chicken breasts, cover and simmer gently 18 to 22 minutes, until they read 165°F (74°C).
- While the chicken cooks, put 1 cup of the beans in a blender, add 1 cup of hot broth ladled from the pot and blend until completely smooth.
- Lift the chicken onto a board and shred it. Return it to the pot with the blended beans, the remaining whole beans, the corn and the remaining 1 tsp salt. Simmer uncovered 10 minutes, until slightly thickened.
- Turn off the heat and let the pot stop bubbling, about 2 minutes. Whisk in the cream cheese until melted, then stir in the yogurt and lime juice. Taste and adjust the salt.
- Ladle into bowls and top with Monterey Jack, cilantro, jalapeño slices and a lime wedge.
- Add the cream cheese and yogurt off the heat. A rolling boil makes dairy split.
- Like it hotter? Leave the seeds in the jalapeño and add ¼ tsp cayenne with the spices.
Keeping it: Keeps 4 days in the fridge or 3 months in the freezer. Reheat gently over medium-low, stirring in a splash of broth; don't let it boil.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
