American · Dinner
White Chicken Chili (High-Protein)
White chicken chili built on shredded chicken breast and cannellini beans simmered in a cumin and oregano broth with green chilies. Finished with Greek yogurt for a creamy tang, plus cotija and lime. Served with cilantro.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
602Calories
66.4gProtein
21.8gFat
36.5gCarbs
6.6gSugar
10.2gFiber
1180mgSodium
168mgChol
6.8gSat Fat
842mgPotassium
198mgCalcium
2.1mgIron
0.4mcgVitamin B12
24mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
Instructions
1
Prep
Dice the onion, mince the garlic, and pat the chicken breast dry on a board so it browns rather than steams.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the chicken breast 3 minutes per side until golden outside but raw within.
3
Sweat
Lower to medium and cook the onion with the garlic, cumin, and oregano 5 minutes until softened, translucent, and fragrant.
4
Simmer
Pour in the chicken stock, add the green chilies and cannellini beans, return the chicken, and simmer over medium-low 20 minutes until the chicken pulls apart easily.
5
Plate
Shred the chicken, stir it back with Greek yogurt and lime juice off the heat, then top with cotija and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 11 oz311g canned cannellini beans, drained (about half a 15 oz can)
- 1 cup150g onion
- 4 cloves4 cloves garlic
- 5 oz140g canned green chilies
- 3 tsp3 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 3 cups720ml low-sodium chicken stock
- 2/3 cup160g Greek yogurt
- 2 oz56g cotija cheese, crumbled
- 4 tbsp4 tbsp cilantro
- 11 lime, juiced
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
