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This creamy white bean chicken chili is a super nutritious meal prep dish. Blending the beans and yogurt provides rich texture without the need for heavy cream.
I love easy recipes that I can batch prep on weekends for meals throughout the week. This white bean chicken chili is super simple and tasty! The beans are an excellent source of healthy carbs including fiber, and also provide some protein on top of the protein in the chicken.
To save time, purchasing pre-cooked chicken is a great option. A personal favorite is Costco’s pre-cooked rotisserie breast meat which doesn’t have the rubbery texture of some of the other pre-cooked options.
I found this dish to be very filling. Strongly recommend topping with some cilantro, habanero for heat, and a dash of mild cheese. Turkey also works great if chicken isn’t handy. For a plant based option, omit chicken (consider extra firm tofu chunks), swap the stock for vegetable broth, and use cashew yogurt instead of plain nonfat Greek yogurt.
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White Bean Chicken Chili
Ingredients
- 879 g (2 x15.5 oz. cans) navy beans, drained
- 1/2 large sweet onion, diced
- 1 tbsp. (15g) olive oil
- 255 g (2 x 4.5 oz. cans) green chilies
- 180 g (1/2 cup) salsa verde
- 4.5 cups chicken (or turkey) stock
- 454 g (16 oz.) cooked chicken or turkey breast, cut into chunks
- 1 clove garlic, minced
- 70 g (1/2 cup) plain nonfat Greek yogurt
- 1.5 tsp. cumin
- 1 tsp. oregano
- 1 tsp. black pepper
- 1 serrano pepper, diced (optional)
Instructions
- In a large pot on medium-high heat, add olive oil, diced onion, and black pepper. Cook until onions start to become translucent and fragrant (5-6 minutes).
- Turn down heat to medium. Add minced garlic, oregano, cumin, and serrano pepper to pot and cook for an additional 2 minutes.
- Add chicken stock, salsa verde, and beans to the pot and bring to a boil. Once boiling, turn heat to low.
- Remove 2 cups of the mixture from the pot (ensuring you get some beans) and place into a blender. Blend on high for 30 seconds, then return the mixture to the pot and stir.
- Add the Greek yogurt into the pot and stir until combined.
- Add the chicken to the pot. Cook on low for an additional 5-10 minutes, until thoroughly heated through.
- Ladle into a bowl and add salt (to taste) and/or garnishes.
Notes
Nutrition per serving (8): 232 Cal, 27 g Protein, 24 g Carbohydrates (6 g of fiber), 3 g Fat
Recommended garnishes: cilantro, fat free/low fat feta cheese or part skim queso fresco, salsa, habanero hot sauce.
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