White Chicken Chili

This is a recipe for a spicy and homey chili that utilizes white chicken meat for a lean source of protein. With just the right amount of macros for a nutritional meal, this chili takes less than one hour to cook and makes a great lunch to have prepped for a busy work week.

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Prep Time: 15 Minutes | Cook Time: 30 Minutes| Total Time: 45 Minutes

Special Equipment

• 1 Large Pot

• 1 Small Bowl

• Cutting board and Knife

• Potato Masher

Ingredients (US Standard)

• 1tsbp melted Coconut Oil (or cooking oil of choice)

• 1 white or yellow Onion, chopped

• 2tsp Garlic, minced

• 2tsp Cumin

• 1tsp Oregano

• 1/2tsp Salt

• 1/2tsp Ground Black Pepper

• 1tsp Chili Powder

• 1/4tsp Cayenne Pepper

• 2 (15.5oz) cans Cannellini Beans, drained and rinsed

• 1.5lb Raw Chicken Breast (about 2 large breasts)

• 4 cups Low Sodium Chicken Broth

• 1 or 2 Serrano Peppers

• 1 (15.25oz) can Golden Corn

• 1 (14.5oz) can Diced Tomatoes

• 1/2cup Plain Greek Yogurt

• 2tbsp Lime Juice

Ingredients (Metric)

• 15mL melted Coconut Oil (or cooking oil of choice)

• 1 large white or yellow Onion, chopped

• 10g Garlic, minced

• 4.2g Cumin

• 1tsp Oregano

• 2.8g Salt

• 1.4g Ground Black Pepper

• 2.7g Chili Powder

• 0.5g Cayenne Pepper

• 2 (439g) cans Cannelloni Beans, drained and rinsed

• 680g Raw Chicken Breast (about 2 large breasts)

• 946mL Low Sodium Chicken Broth

• 1 or 2 Serrano Peppers

• 1 (432g) can Golden Corn

• 1 (411g) can Diced Tomatoes

• 113g Plain Greek Yogurt

• 30mL Lime Juice

Method

1. Add all spices to a small bowl for easy cooking later. Set aside.
   

2. In your large pot, add the oil and onion. Cook on medium for about 5 minutes, until onion becomes soft and translucent. Add the garlic and cook for another 1-2 minutes, until garlic becomes fragrant.
   

3. Add the chicken broth, corn, tomato, pepper, and dry spices to the pot. Stir to combine and set heat to High. Then add raw chicken.
   

4. While the broth is heating, measure 1 cup of beans to set aside. Add remaining beans to the pot. Stir to combine.
   

5. Place the 1 cup of reserved beans on a large plate or cutting board. Use potato masher to mash the beans to a paste. Then add these to the pot as well, stirring to combine. This will thicken the broth.
   

6. Once the broth starts to boil, reduce heat to Medium-High and cook for an additional 15-20 minutes, until chicken is white and fully cooked.
   

7. Reduce heat to low and remove chicken from the pot. Place it on your cutting board and allow it to cool off for about 5 minutes. Then use 2 forks to pull the chicken into shreds.
   

8. Add the shredded chicken back to the pot. Stir to combine. Then add the lime juice and Greek yogurt.
   

9. Stir one last time to combine, then turn off heat. Chili is ready to serve. Enjoy with shredded cheese, additional greek yogurt, tortilla chips, chopped cilantro, nutritional yeast, or sour cream!

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Nutritional Data (No Toppings)

Yield: About 9 cups

Serving Size: 1 cup

Calories: 313 | Protein: 27 | Carbs: 22 | Fiber: 7 | Fats: 13

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This recipe is derived from "Easy White Chicken Chili Recipe" by Erin Lives Whole. Nutritional Information was re-calculated, steps were re-written for clarity, and canned green chili was substituted for Serrano Peppers.