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A bowl of creamy white chicken chili with shredded chicken, cannellini beans, corn and green chiles, topped with Greek yogurt and cilantro.

Creamy White Chicken Chili with Greek Yogurt (No Cream)

A silky, cozy white chicken chili that gets its creaminess from mashed cannellini beans and a swirl of Greek yogurt instead of heavy cream. One pot, about 30 minutes, and pantry-friendly ingredients make it a simple fall weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts or 3 cups shredded rotisserie chicken
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans drained and rinsed, 1 cup mashed
  • 1 can (4 oz) diced green chiles mild
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1/2 cup plain Greek yogurt full-fat or 2%, plus extra for serving
  • 1/4 cup fresh cilantro chopped, plus extra for serving

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook about 5 minutes until soft, then stir in the garlic, cumin, and oregano and cook 1 minute more.
  2. Pour in the broth, green chiles, and corn. Nestle in the chicken breasts, bring to a gentle simmer, and cook 12-15 minutes, until the chicken reaches 165°F in the center.
  3. Move the chicken to a cutting board and shred with two forks; set aside. (If using rotisserie chicken, skip this and stir it in at the end of step 5.)
  4. Add the beans to the pot and mash about 1 cup of them against the side of the pot to thicken the broth. Simmer uncovered 10 minutes.
  5. Return the shredded chicken to the pot and warm through, 1-2 minutes, then remove the pot from the heat.
  6. Stir in the Greek yogurt and cilantro off the heat so the yogurt stays smooth. Serve topped with extra yogurt and cilantro.