Smoky White Chicken Chili (with Greek Yogurt!)

Smoky white chicken chili in a bowl with a spoon.

Smoky White Chicken Chili (with Greek Yogurt!)

This Smoky White Chicken Chili is loaded with tender chicken breasts, great northern beans, fresh bell pepper, and diced jalapeños, all simmered together in a flavor-packed broth. Instead of traditional heavy cream, this recipe uses tangy plain greek yogurt for the same cozy creaminess while keeping the chili a bit lighter.

Course Lunch, Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free, Low Calorie, Low Fat, Low Salt

Prep Time 45

Cook Time 27

Total Time 1 12

Servings servings

Calories 209kcal

Author Alana Lieberman

Cost $20

Equipment

Ingredients

1 tablespoon olive oil
2 ½ cups diced yellow onion (about 1 onion)
1 cup diced green bell pepper (about 1 pepper)
¼ cup diced jalapeño (about 2 jalapeños)
1 ½ tablespoons minced garlic (about 4 garlic cloves)
2 ½ teaspoons cumin
1 teaspoon chili powder
¾ teaspoon smoked paprika
½ teaspoon ground coriander
1 teaspoon kosher salt
½ teaspoon black pepper
2 (15 ounce) cans great northern beans, drained and rinsed
2 (4 ounce) cans diced green chiles
3 boneless chicken breasts (about 2 pounds)
3 (14.5 ounce) cans low sodium chicken broth (about 5 cups total)
½ cup plain greek yogurt
1 (15 ounce) can yellow corn, drained
1 cup shredded sharp white cheddar cheese
For topping: lime, cilantro, avocado, jalapeño, cheddar cheese, tortilla chips, greek yogurt/sour cream

Instructions

Place a large pot over medium heat. Add the olive oil. Once oil is hot, add onion, green pepper, jalapeño, and garlic. Cook for 5 to 7 minutes, stirring occasionally so nothing burns.
Add cumin, chili powder, coriander, smoked paprika, salt, and pepper. Stir to coat in the spices. Cook for 1 minute to allow the spices to toast and become more flavorful.
Add beans and green chiles. Stir to combine.
Place chicken breasts on top of the vegetables in the pot. Carefully pour in the broth. Make sure the chicken is completely submerged.
Bring to a simmer, then turn the heat to low. Cover the pot and let chicken simmer in the broth for 20 to 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F. Turn off heat.
Remove chicken to a bowl or cutting board. Shred using 2 forks.
Remove 2 cups of broth, beans, and pepper mixture from the pot. Add it to a blender. Carefully blend until smooth and creamy.
Add the yogurt and blended mixture to the pot. Stir to combine. Then, add shredded chicken, corn, and cheddar cheese. Stir again.
Serve hot with your favorite toppings.

Notes

Be very careful when blending hot liquids! You'll want to slowly release any built up steam so the blender doesn't pressurize and explode while blending.
Stir in the greek yogurt before adding the remaining ingredients and make sure the heat is turned off to prevent the broth from turning grainy.
Blend the beans really well for a smoother texture.
Make sure you're using SMOKED paprika for the best smoky flavor.

Nutrition