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.

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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.

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Lighter chicken chili means more toppings, right?

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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
  • hominy
  • diced green chiles
  • low-sodium chicken broth
  • plain nonfat Greek yogurt
  • half & half
  • kosher salt
  • white pepper

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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.

Lighter White Chicken Chili l SimplyScratch.com

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.

Lighter White Chicken Chili l SimplyScratch.com

Lighter White Chicken Chili l SimplyScratch.com

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.

Lighter White Chicken Chili l SimplyScratch.com

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.

Lighter White Chicken Chili l SimplyScratch.com

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.

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Finally, top with as much or as little toppings as you’d like.

Optional Toppings:

  • avocado
  • cilantro
  • lime wedges
  • Monterey or pepper jack cheese
  • jalapeño
  • 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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Enjoy! And if you give this Lighter White Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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One Pot Lighter White Chicken Chili
Yield: 6+ servings

One Pot Lighter White Chicken Chili

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. Serves 4 to 6 in about an hour.

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 1 hour 10 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 1 teaspoons extra light olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves minced fresh garlic
  • 1-1/4 pounds boneless skinless chicken breast halves
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 3 (15 ounce) cans great northern beans, drained and rinsed (divided)
  • 1 (15 ounce) can hominy, drained and rinsed
  • 1 (8 ounce) can diced green chiles
  • 1-3/4 cups low-sodium chicken broth
  • 1/4 cup half & half (or whole milk)
  • 1 cup nonfat plain Greek yogurt
  • kosher salt, to taste
  • 1/4 to 1/2 teaspoon white pepper
  • TO SERVE:
  • avocado
  • cilantro
  • lime wedges
  • Monterey or pepper jack cheese
  • sliced jalapeno
  • plain nonfat Greek yogurt or sour cream
  • tortilla chips

Instructions

  1. Heat olive oil a large Dutch oven on medium to medium-low heat.
  2. Add in the onion and sauté until soft and translucent. Then add in the garlic and cook or 1 to 2 minutes.
  3. Next increase the heat to medium-high and add in the diced chicken, cumin, oregano and coriander. Stir the chicken occasionally until fully cooked and no longer pink.
  4. Meanwhile use a fork or mini food processor to smash one can of (drained and rinsed) white beans.
  5. Add in the remaining 2 cans of the [drained and rinsed] beans, the hominy and green chiles into the pot with your chicken. Stir and pour in the broth, half & half and the smashed white beans. Cover and bring to a simmer. Once simmering, remove the lid and continue to cook 25 to 30 minutes.
  6. Stir in the greek yogurt and season with the white pepper and then salt to taste.
  7. Garnish with desired toppings and enjoy!

Notes

This is DELICIOUS reheated the next day!

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Nutrition Information:

Yield:

6

Serving Size:

about 1 generous cup

Amount Per Serving: Calories: 506 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 92mg Sodium: 820mg Carbohydrates: 47g Fiber: 14g Sugar: 6g Protein: 53g
Nutrition information isn’t always accurate.
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