- Calories
- 360
- Protein
- 34g
- Fiber
- 9g
- Sat. fat
- 3g
- Sodium
- 580mg
- Added sugar
- 2g
What this recipe does for you.
White chicken chili that is creamy without a pile of cheese: white beans, chicken, green chiles and cumin in a broth thickened by blended beans and a spoon of yogurt. 34g protein, gluten-free.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 5- 1.25 lbboneless skinless chicken thighs
- 1 tbspolive oil
- 1onion · chopped
- 4 clovesgarlic · minced
- 2 canscannellini beans · 15 oz each, drained
- 1 candiced green chiles · 4 oz
- 4 cupschicken broth · low-sodium
- 2 tspground cumin
- 1 tspdried oregano
- 1/2 tspsmoked paprika
- 1/3 cupplain Greek yogurt · to finish
- 1lime · juiced
- 1small bunch cilantro · chopped
Method
Blend some of the beans for a creamy base
Scoop out one cup of the beans with a little broth and blend to a puree, then stir it back in. This thickens the chili to a creamy, spoon-coating texture without cream or a roux. It is the single move that separates a watery bean soup from a proper chili.
Brown the chicken, then shred it
Sear the thighs for colour, simmer them in the broth until tender, then shred with two forks and return them. Shredded chicken distributes through every bowl and drinks up the seasoning better than cubes that stay bland in the middle.
Green chiles and cumin are the flavour backbone
Mild tinned green chiles bring the gentle heat and roasted pepper note that defines white chili, and cumin gives it warmth and depth. Toast the cumin with the onions for a minute before the liquid goes in so it blooms.
Simmer long enough for the flavours to marry
Give it twenty to twenty-five minutes at a gentle simmer. The beans soften further and release starch, the chicken flavours the broth, and the spices settle. A rushed chili tastes like its separate parts, a simmered one tastes like one thing.
Yogurt for tang and creaminess, added at the end
Stir the Greek yogurt in off the heat so it does not split. It adds a cool tang and extra creaminess, and it boosts the protein. A squeeze of lime alongside brightens the whole pot.
Finish with cilantro and let it rest
Fresh cilantro off the heat, then let the pot sit five minutes before serving so it thickens further. Like most chilis, it is even better the next day once the flavours have had overnight to settle.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- How is it creamy without lots of cheese or cream?
- The creaminess comes from pureeing a cup of the white beans and stirring in a spoon of Greek yogurt at the end. The bean starch thickens the broth to a velvety texture and the yogurt adds tang, so you get a creamy chili with more protein and fibre and far less saturated fat than a cheese-and-cream version.
- Can I make it in a slow cooker?
- Yes. Brown the chicken and onion first for flavour, then add everything except the yogurt and cook on low for six hours. Shred the chicken, blend some beans, stir them back in, and finish with yogurt and lime before serving.
- Is it gluten-free?
- Yes, as written it is naturally gluten-free, thickened with pureed beans rather than flour. Check your broth and green chile labels if you are highly sensitive, but the recipe uses no gluten-containing ingredients.
- What toppings work well?
- Sliced avocado, a little crumbled cheese if you eat dairy, extra cilantro, sliced jalapeno, and lime wedges. A few crushed tortilla chips add crunch. Keep toppings light so the chili stays the focus.
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