White Chicken Chili Recipe (Stovetop or Crockpot)

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp olive oil

1 yellow onion, diced

2 cloves garlic, minced

3 tsp cumin

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

1 tsp chili powder

1/4 tsp cayenne

2 cans white beans, drained and rinsed

2lbs chicken breasts, raw (~3 large breasts)

4 cups chicken broth

2 4oz cans green chiles

1 can fire roasted tomatoes

1 can corn, drained and rinsed.

1 lime, juiced

1/2 cup Greek yogurt (I used 2%)

Greek yogurt

cilantro

cheddar cheese

jalapeno

lime

tortilla chips

Directions

Saute onions in olive oil until soft. Add in garlic for one minute and then add in all spices.

In a separate bowl, mash 1 cup of beans with a potato masher until soft, we will use this to thicken the soup.

Add broth, mashed and regular beans, green chiles, fire roasted tomatoes, and corn into pot. Then add in the chicken breasts and cook at medium-high heat.

Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.

Once chicken is cooked, turn off heat and take out the breasts. When chicken is cool enough to handle, shred with two forks.

Add the chicken back in, along with the juice of one lime and the Greek yogurt.

Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.

Nutrition

• Calories: 245
• Total Fat: 7.9 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Cholesterol: 66.9 mg
• Sodium: 699.5 mg
• Total Carbohydrate: 18.8 g
• Dietary Fiber: 3.8 g
• Total Sugars: 4.4 g
• Protein: 25.7 g