Whether you’re bringing a dish to a tailgate, competing in a chili cook-off, or just want something delicious during the week, look no further than this healthy white chicken chili recipe. Not only is it incredibly filling, it’s perfect for making large batches to freeze for those crazy busy days. Did we mention it’s also healthy, too?
- 2 lbs chicken breasts
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 3 cups chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 cups corn (frozen or canned)
- 4 oz can diced green chiles
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper
- 1 tsp salt
- Ground black pepper to taste
- 1/2 cup plain Greek yogurt
- 1 lime, juiced
- Tortilla chips for serving
Start by preheating a large Dutch oven or heavy pot on medium-high heat and swirl in some olive oil to coat the bottom. Add the onion and garlic and sauté for 3 minutes while stirring occasionally. Then, add the cayenne, chili powder, oregano, cumin, salt and pepper. Cook for about 30-60 seconds while constantly stirring.
Take a small bowl and add 1 cup of beans and mash it with a fork. This really helps to thicken up the chili. Once the beans are completely and thoroughly mashed, move on to the next step.
Next, dump in both the whole beans and smashed ones to your Dutch oven. Also add the green chiles, chicken breasts, corn, and broth as well. Cover and bring to a boil. Then, reduce the heat to low-medium and simmer for about 20 minutes.
Turn off the heat and remove the chicken. Once the chicken has cooled down a bit, carefully shred each breast with 2 forks or meat claws.
After the chicken is shredded, return it to the pot. Also, add in the lime juice and yogurt too. Stir until everything is well combined. Then, serve warm with your favorite toppings like tortilla chips, cheese, and more lime.
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