When the evenings turn cool, this is the pot we put on the stove. White chicken chili is lighter than a classic beef chili but just as filling, thanks to plenty of chicken breast and two cans of white beans. A scoop of Greek yogurt at the end makes it creamy without heavy cream, and a couple of handfuls of spinach wilt right in. Make it on a Sunday afternoon and dinner is ready whenever everyone gets home. It also reheats well for lunches all week.
Ingredients
Makes 6 servings
1 tablespoon olive oil
1 medium yellow onion, diced
1 poblano pepper (or green bell pepper), diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 pounds boneless, skinless chicken breast
4 cups low sodium chicken broth
1 can (4 ounces) diced green chiles
2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
2 cups fresh baby spinach
1 cup plain nonfat Greek yogurt
Juice of 1 lime
To serve: chopped cilantro, sliced avocado, sliced green onion
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and poblano and cook for 5 to 6 minutes, until softened.
Stir in the garlic, cumin, oregano, salt and pepper and cook for 1 minute, until fragrant.
Add the broth, green chiles and whole chicken breasts. Bring to a boil, then reduce to a simmer, cover and cook for 20 to 25 minutes, until the chicken reaches 165°F.
Move the chicken to a cutting board and shred it with two forks.
Mash about 1 cup of the beans with a fork. Add the mashed and whole beans and the shredded chicken back to the pot and simmer for 5 minutes to thicken.
Turn off the heat. Stir in the spinach until it wilts. Put the Greek yogurt in a bowl, stir in a ladle of the hot broth to warm it, then stir the mixture into the pot along with the lime juice. Taste and add salt if needed.
Serve topped with cilantro, avocado and green onion. Leftovers keep in the refrigerator for up to 4 days.
Nutrition at a Glance
Approximate values per serving (1 of 6, toppings not included): about 45 grams of protein, 5 grams of fiber, and 350 calories.
Why We Love It
It's a whole food, protein forward dinner that feeds a family, and it comes together in one pot in about 40 minutes. The beans and spinach bring fiber and vegetables, and the leftovers make an easy high protein lunch. For more recipes and nutrition ideas, visit our nutrition page at purifiiv.com/weight-loss-nutrition.
Nutrition values are approximate. This recipe is for general information and is not medical advice. If you are on a GLP-1 medication or have dietary restrictions, talk with your provider about what is right for you.
Written and reviewed by Johnathon Nolen, and Dr. Jeremy Nelson.