30 Minute White Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 2 lbs. boneless, skinless chicken breasts, chopped into bite-size pieces
  • 1 large red onion, sliced
  • 4 cloves of fresh garlic, minced or pressed
  • 2 (16 oz.) cans of reduced-sodium great northern beans
  • 2 (10 oz.) can of rotel tomatoes (mild or hot, your choice)
  • 1 (4.5 oz.) can a chopped green chilis
  • 16 oz. frozen corn
  • 2 tbsp. chili powder
  • 1 tbsp. chipotle chili powder (or less depending on taste)
  • 1 tbsp. ancho chili powder (or less depending on taste)
  • 1 tbsp. ground cumin
  • sea salt and fresh ground pepper to taste.
  • 4 cups reduced-sodium chicken stock
  • 1 cup nonfat plain greek yogurt
  • ¼ cup chopped cilantro
Instructions
  1. Heat olive oil in large soup pot or dutch oven over medium high heat.
  2. Once hot, a chicken and brown on all sides, approximately 5 minutes.
  3. Add onions and garlic and saute for an additional couple of minutes so the onions begin to soften and turn translucent.
  4. Add beans, tomatoes, green chilis, corn spices and chicken stock. Stir to combine and cover.
  5. Bring to a rapid boil and then reduce to a simmer. Simmer for 20 minutes (longer if you have more time).
  6. Add greek yogurt and cilantro and stir to combine and heat through.
  7. Serve hot and garnish with additional greek yogurt, shredded cheddar cheese and avocado pieces, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/30-minute-white-chicken-chili/