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.
3(15 ounce) cansgreat northern beansdrained, rinsed and divided
1(15 ounce) canhominydrained and rinsed
8ouncesdiced green chiles
1¾cupslow-sodium chicken broth
1/4cuphalf & halfor whole milk
1cupnonfat plain Greek yogurt
kosher saltto taste
1/4 to 1/2teaspoonwhite pepper
Heat olive oil a large Dutch oven on medium to medium-low heat.
Add in the onion and sauté until soft and translucent. Then add in the garlic and cook or 1 to 2 minutes.
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.
Meanwhile use a fork or mini food processor to smash one can of (drained and rinsed) white beans.
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.
Stir in the greek yogurt and season with the white pepper and then salt to taste.