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White chicken chili with Greek yogurt

White Chicken Chili with Greek Yogurt

Chicken, white beans and green chiles simmered in low-sodium broth, then finished off the heat with plain nonfat Greek yogurt and milk. Adapted from Food Hero (Oregon State University Extension).
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Chili
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast cut into bite-size pieces
  • 1 medium onion chopped
  • 1 1/2 teaspoons garlic powder or 6 cloves garlic, minced
  • 2 cans white beans 15.5 ounces each, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 cans chopped green chiles 4 ounces each
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper or chili powder optional
To finish
  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup fat-free milk

Method
 

  1. Wash your hands with soap and water. Cut the chicken on a separate cutting board, then wash your hands, the board and the knife in hot, soapy water.
  2. Heat the oil in a large saucepan or pot over medium heat. Add the chicken, onion and garlic powder and cook, stirring, until the chicken is no longer pink on the outside, about 8 minutes.
  3. Add the beans, broth, green chiles, cumin, oregano, black pepper and cayenne, if using. Bring to a boil.
  4. Reduce the heat and simmer, uncovered, for 30 minutes, stirring now and then. Check that the thickest pieces of chicken read at least 165°F (74°C) on a food thermometer.
  5. While the chili simmers, whisk the yogurt and milk in a bowl until smooth.
  6. Remove the pot from the heat and let it cool for about 1 minute. Whisk about 1/2 cup of the hot broth into the yogurt mixture, then stir the mixture into the chili. Do not let it boil again.
  7. Serve right away. Refrigerate leftovers within 2 hours.

Notes

Adapted from Food Hero's White Chicken Chili (Oregon State University Extension), made with plain nonfat Greek yogurt instead of low-fat sour cream. Makes about 8 cups. To freeze, set chili aside before adding the yogurt. Reheat leftovers gently, stirring, to 165°F (74°C).