Print

Light & Creamy White Chicken Chili: Easy 20-Minute Recipe

white chicken chili recipe - featured image
Print Recipe

A quick and creamy white chicken chili made in just 20 minutes with simple ingredients like canned beans, shredded chicken, and Greek yogurt. It’s a comforting, healthy weeknight dinner that tastes like it simmered for hours.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 3 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons fresh lime juice
  • Optional toppings: fresh cilantro, sliced jalapeño, shredded cheese, avocado, tortilla strips

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 3 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Stir in cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly, until spices are toasted and fragrant.
  3. Pour in chicken broth and add one can of drained and rinsed beans. Bring to a gentle simmer over medium-high heat (about 2-3 minutes).
  4. Remove pot from heat. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, carefully transfer mixture in batches to a regular blender and blend until smooth, then return to pot.)
  5. Stir in the second can of beans and all of the shredded chicken. Return pot to medium heat and simmer for about 5 minutes, stirring occasionally.
  6. Remove pot from heat. Stir in Greek yogurt and fresh lime juice until well combined. Taste and adjust seasoning if needed.
  7. Ladle chili into bowls and garnish with desired toppings such as cilantro, jalapeño, cheese, avocado, or tortilla strips.

Notes

Do not let the chili boil after adding the yogurt to prevent curdling. For a thicker chili, blend all of the beans instead of half. If making ahead, add yogurt and lime just before serving. To temper yogurt, stir a ladleful of hot chili into the yogurt before adding it to the pot.

Nutrition

Keywords: white chicken chili, quick chili, creamy chili, 20-minute recipe, weeknight dinner, healthy chili, gluten-free chili

Find it online: https://evabake.com/light-and-creamy-white-chicken-chili-easy-20-minute-recipe/