Description
A wholesome, soul-warming meal that balances lean protein and fiber-rich beans for a satisfying dinner. This creamy white chili features tender chicken, great Northern beans, zesty green chiles, and vibrant corn, all simmered slowly to perfection. It is a nourishing, comforting dish perfect for busy days, offering a lighter, velvety alternative to traditional red chili without compromising on flavor or depth. Simple to prepare and family-friendly, it creates a cozy kitchen atmosphere with every serving.
Ingredients
1 lb boneless skinless chicken breasts, trimmed
1 yellow onion, finely diced
2 cloves garlic, minced
24 oz low-sodium chicken broth
2 15oz cans great Northern beans, drained and rinsed
2 4oz cans diced green chiles
1 15oz can whole kernel corn, drained
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 cup Greek yogurt (or sour cream for finish)
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the diced onion, minced garlic, cumin, oregano, and chili powder over the chicken.
Pour in the chicken broth, drained beans, diced green chiles, and corn.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return to the slow cooker.
Stir in the Greek yogurt until fully incorporated and creamy.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Stir in the yogurt only at the end to prevent curdling. You can adjust the heat level by choosing varying ratios of hot to mild green chiles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg