High-Protein White Chicken Chili
High-protein white chicken chili is a cozy and healthy soup recipe that will keep your family full and fueled! Bursting with flavors of tender chicken, creamy broth, hearty beans, and chiles, this cozy chili recipe will be a dinnertime winner!
Servings 4 servings
Calories 338kcal
Ingredients
- 2 tablespoon olive oil
- 15 oz. white beans rinsed
- 2 cups chicken broth
- ½ large onion diced
- 2 cloves garlic minced
- 4 oz. green chiles
- 1 cup nonfat Greek yogurt (plain)
- 1 cup water
- ¼ cup cilantro chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- 12 oz. cooked chicken
Instructions
Stovetop Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onions and saute for 3-5 minutes. Add the garlic and saute for an additional minute.2 tablespoon olive oil, ½ large onion, 2 cloves garlic
- Pour in the chicken broth, cumin, and chili powder and stir. Add the white beans and chilis and stir. Reduce heat to medium-low and cook for about 10 minutes.15 oz. white beans, 2 cups chicken broth, 1 teaspoon cumin, 1 teaspoon chili powder, 4 oz. green chiles
- While the soup is cooking, combine the Greek yogurt and water and set aside. Stir in the cooked chicken after 10 minutes and allow it to heat, about 2-3 minutes.1 cup nonfat Greek yogurt (plain), 1 cup water, 12 oz. cooked chicken
- Remove the pot from the heat and after about 2-3 minutes stir in the Greek yogurt/water mixture. Stir then season with salt and pepper to taste. Top with cilantro and serve.¼ cup cilantro, salt and pepper
Instant Pot Instructions
- Turn the Instant Pot on Saute mode. Add the olive oil and saute the onions for 3-4 minutes. Then, add the garlic and saute it for an additional minute.
- Using raw chicken, add the meat, seasonings, and chicken broth.
- Add in the drained beans and green chiles.
- Cook on Manual High mode for 10 minutes and then allow the pot to naturally release. Remove the chicken to shred it and then return to the pot.
- Carefully remove the pot from the heat and stir in the Greek yogurt/water mixture. Season with cilantro, salt, and pepper to taste.
Crock Pot or Slow Cooker Instructions
- Saute the onions in olive oil in a skillet on the stove. Saute for 3-4 minutes before adding the garlic and sauteeing it for 1 minute.
- Add the onions and garlic to the Crock Pot. Place the raw chicken over the top and pour in the chicken broth. Stir in the seasonings, drained beans, and chiles.
- Slow cook on low for 3-4 hours or until the chicken is cooked to 165 F and pulls apart. Shred the chicken and return it to the crock.
- Turn off the heat and stir in the Greek yogurt/water mixture. Stir in cilantro and season with salt and pepper.
Notes
I prefer to use roasted chicken in this recipe rather than boiling the chicken in the chili. Use this recipe for quick-cooked chicken breast, rotisserie chicken breast, or leftover chicken.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze cooled soup for up to 3 months in the freezer using freezer-safe containers.
Reheat in the microwave in 60 second increments or on the stovetop on low until heated through.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 29.4g | Protein: 32.5g | Fat: 10.2g
