Low Calorie White Chicken Chili with Greek Yogurt: 1 Creamy, Guilt-Free Bowl with Bold Southwestern Flavor
A lightened-up, protein-rich white chicken chili made with white beans, green chiles, and a creamy Greek yogurt finish. Cozy, satisfying, and ready in under 30 minutes.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 celery stalk (optional), diced
1 small carrot (optional), diced
1 tsp cumin
½ tsp chili powder
½ tsp dried oregano
¼ tsp coriander
Pinch cayenne (optional)
2½ cups low-sodium chicken broth
2 (15 oz) cans white beans, rinsed
1 (4 oz) can diced green chiles
2 cups cooked shredded chicken
½ cup plain Greek yogurt
Salt and pepper to taste
Juice of ½ lime
Chopped cilantro for garnish
Instructions
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Heat oil in pot. Sauté onion, garlic, and optional veggies until soft.
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Add spices and toast 1 minute.
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Stir in broth, beans, chiles, and chicken. Simmer 15–20 mins.
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Mash some beans to thicken.
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Turn off heat, cool slightly, stir in yogurt.
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Adjust seasoning, add lime juice.
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Serve with cilantro and extra yogurt.
Notes
Let chili cool slightly before adding yogurt to avoid curdling. Store leftovers for up to 5 days.