Description
A protein-packed white chicken chili using Greek yogurt as a creamy base. This Tex-Mex-inspired dish combines tender chicken, white beans, and aromatic spices for a satisfying 25g protein per serving.
Ingredients
2 lbs chicken breast
2 (15oz) cans white beans, drained
1 cup plain non-fat Greek yogurt
4 cloves garlic
1 small red onion
2 tbsp olive oil
1 tsp ground cumin
1 can (4oz) diced green chiles
Instructions
Pat chicken dry and cut into 1-inch pieces
Heat 1 tbsp oil in Dutch oven over medium-high
Browning the Chicken: Cook chicken in 2 batches 5-7 minutes per side
Transfer to plate and keep warm in oven
Cooking Aromatics: Heat remaining oil, sauté onion
Add garlic and cook 30 seconds until fragrant
Stir in cumin for 1 minute until aromatic
Building the Base: Add drained beans with liquid
Stir in chiles and their liquid
Return chicken and juices to pot
Cover and simmer 20 minutes
Finishing Touch: Remove from heat and stir in Greek yogurt
Ladle into bowls and let rest 5 minutes
Notes
Use an instant-read thermometer to verify chicken reaches 165°F
Toast whole cumin seeds for 30 seconds before grinding for more flavor
Microwave frozen yogurt to room temperature for smooth texture
Thicken sauce by simmering 5 minutes uncovered
Finish with lime juice for brightness
Skinned chicken thighs can substitute for chicken breast
- Prep Time: 15
- Cook Time: 45
- Category: Trending
- Method: Stewing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
