Creamy White Chicken Chili

I got this recipe from my sister-in-law years ago and I still love it!  I made a few modifications to make it healthier than the original version but it turned out delicious!  It had just the right amount of heat to it for my husband and me to enjoy but not so much that the little guys couldn’t eat it.  With some crusty rolls or bread, this is definitely a warm-you-up kind of meal on those below zero Minnesota days!!!


Creamy White Chicken Chili

1 lb. chicken breasts, cut into 1 in. cubes
1 medium onion, chopped
2 tsp. fresh minced garlic
1 tsp. olive oil
2 cans great northern beans, drained and rinsed
2 c. chicken broth
2 cans chopped green chilies
2 tsp. ground cumin
1 tsp. fresh cracked pepper
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1 c. non-fat, plain greek yogurt
1/2 c. heavy cream (optional – see Food for Thought)


Heat a large saucepan to medium-high heat.  Add olive oil and saute chicken, onion, and garlic until chicken is no longer pink.

Add beans, broth, chilies, and seasonings. Bring to a boil.  Reduce heat, simmer uncovered, for 30 minutes.

Remove from heat. Stir in the Greek yogurt and heavy cream until thoroughly combined.  Serve immediately.

Husband Rating: 7 out of 10

Food for Thought: I don’t know that the heavy cream is necessary.  The chili seemed to be quite creamy before I added it.  I would say that if you are trying to cut fat or make it even healthier, this would be an easy thing to omit.  However, if you like a really creamy chili, stick it in!


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