11/26/2025
White Chicken Chili:
1 yellow onion, medium
1 jalapeno
2 cloves of garlic
1-2 Tbsp olive or avocado oil
3 cups chicken or vegetable broth, low or reduced sodium
1 lb. chicken breast or thighs
2-15 oz. cans white or pinto beans
4 oz. can green chiles
1 cup frozen corn
1 tsp. cumin
1/2 tsp chili powder
5 oz. whole milk of 5% milk fat Greek yogurt
Black pepper to taste.
Avocado, shredded cheese, cilantro, or lime for garnish
Instructions
1. Dice onion and jalapeno. Mince garlic. Heat olive or avocado oil in a large pot. Add onion, jalapeno, and garlic to the pot. Cook for 5 minutes.
2. Add broth and black pepper to the pot, followed by chicken breast or thighs. Bring to a simmer and cook for 20 minutes.
3. Remove chicken from the pot and chop or shred. Add chicken back to the pot, followed by beans, chiles, corn, cumin, chili powder, and Greek yogurt. Simmer for 10-15 minutes.
4. Garnish with shredded cheese, avocado, cilantro, and/or lime
Notes: I did not add additional salt to this recipe due to the sodium content in the broth. For more flavor, you can add additional seasonings, lime, and/or cilantro.
Nutrition Facts
Serving Size: 1 cup, Calories: 236 kcal, Protein: 15 g, Carbs: 13 g, Fat 14 g
Saturated Fat: 3g, Sodium: 199 mg, Added Sugars: 0 g, Fiber: 3 g
Iron: 2 mg
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods)
