Green chiles, cilantro and Greek yogurt make this white chicken chili uniquely different.
I’ve said it before and I’ll say it again: There is nothing I love more for dinner than a warm bowl of comfort on a cold winter night.
So when the forecast called for a cold snap this weekend, I started searching for recipes for white chicken chili.
I tweaked this version to our liking, and you guys, it was seriously delish.
I served this dish with blue corn tortilla chips, salsa and cheese.
Oh, and you can skip adding the extra calories of sour cream. The non-fat yogurt adds all the creaminess you’ll need.
WHAT YOU NEED
3 boneless, skinless chicken breasts, cooked and shredded
1 small onion, diced
2 cloves minced garlic
1 tbsp olive oil
3 cups low sodium chicken broth
2 (15-oz) cans great Northern beans, drained and rinsed
2 cups corn
4 oz diced green chiles (I actually used two cans for a little extra heat)
1 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
1/8 tsp cayenne pepper
1 tsp salt
Black pepper to taste
½ cup non-fat Greek yogurt
Juice of 1 lime
HOW TO MAKE IT
Preheat oil in large Dutch oven and sauté garlic and onion.
Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
In a small bowl, add 1 cup of beans and mash with a fork. (It will help thicken the chili.)
Add broth, mashed and whole beans, corn, green chiles and shredded chicken. (Note: I cooked my chicken in the slower cooker the day before.)
Cover, bring to a boil, reduce heat and simmer for 20 minutes.
Turn off the heat and add lime juice, cilantro and yogurt.
Stir and serve warm with your favorite toppings like tortilla chips, cheese and avocado.