Lighter White Chicken Chili is not only healthier than traditional chicken chili but easier too because it’s made in one pot! In this updated version, diced chicken breast cooks with onions, garlic with a load of spices and then simmers in chicken broth with white beans, hominy and green chiles. To thicken this chili I swapped in smashed white beans and Greek yogurt instead of sour cream (I just save sour cream for a topping later 😉). Serves 6 in about an hour.
Who here loves white chicken chili? Years ago, you may remember I shared my recipe for homemade white chicken chili. You also probably thought that making white chicken chili from scratch can be somewhat of a process. It is. In that recipe you have to poached chicken and then the soak dry beans and then cook them before adding them to the chili. Work.
It was definitely not a recipe I made often.
Nowadays I make this version. Because helloooo? easy-one-pot dinner and with a few simple shortcuts – sold. Don’t worry, this lighter white chicken chili is still from scratch but now it’s made easier and a little lighter.
Lighter chicken chili means more toppings, right?
To make this one-pot Lighter White Chicken Chili you will need:
- olive oil
- large yellow onion
- fresh garlic
- boneless skinless chicken breast halves
- ground cumin
- dried oregano
- ground coriander
- great northern beans
- diced green chiles
- low-sodium chicken broth
- plain nonfat Greek yogurt
- half & half
- kosher salt
- white pepper
Start by sautéing 2 cups diced yellow onion in 2 teaspoons of olive oil over medium to medium-low heat. Once the onions are soft and translucent, add in the garlic and cook or 1 to 2 minutes.
Increase the heat to medium high, then add in the diced chicken breast, 1-1/2 teaspoons ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon ground coriander. Stir occasionally, until the chicken is fully cooked and no longer pink. About 8-10 minutes.
Next, add in 2 (of the 3) cans of white beans, all of the hominy and green chiles and stir to combine. Add the third can to a bowl and mash with a fork, or add to a mini food processor and blend.
For those who are unfamiliar with hominy, in a nutshell it’s white corn. However Wikipedia has a long more thorough explanation of how the white corn becomes hominy, so check it out to get the deets.
Next add in the 1-3/4 cups broth, the smashed beans and half and half. Cover and bring to a simmer. Once simmering, remove the lid and continue to cook 25 to 30 minutes.
Lastly, stir in the cup of greek yogurt, taste and season with kosher salt to taste and add in 1/4 teaspoon white pepper, right before serving.
Finally, top with as much or as little toppings as you’d like.
- lime wedges
- Monterey or pepper jack cheese
- plain fat free Greek yogurt or sour cream
- tortilla chips
Easy, flavorful and yet still comforting and soul warming. I hope you love this lighter white chicken chili as much as we do!
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