White Chicken Chili

This White Chicken Chili is the ultimate comfort food—hearty, flavorful, and packed with protein and fiber. It features a unique blend of two types of my fave beans: cannellini and pinto beans. For a lighter twist, Greek yogurt takes the place of heavy cream, cream cheese, shredded cheese, and sour cream, making the soup lower in saturated fat, higher in protein, and friendlier for those with lactose intolerance!

As a lazy person who might occasionally skip the garnish on recipes, I urge you not to skip the toppings—they take this soup to the next level! Creamy avocado, Greek yogurt, crunchy tortilla strips, a squeeze of lime, and cilantro add texture and brightness, bringing everything together. These simple additions truly make the dish shine. Perfect for a cozy weeknight dinner or meal prep!

I love to portion my soups into silicone molds for freezing—they’re perfect for pre-portioned, easy-to-thaw servings. Once frozen, I pop the soup cubes into a reusable bag and stash them in the freezer for quick meals. Just heat and enjoy a cozy, comforting bowl whenever you need it!

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Ingredients:

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 3 cups chicken broth

• 7 oz canned green chiles (2 4-oz can work too)

• 1/2 tbsp cumin

• 1/2 tsp paprika

• 1/2 tsp oregano

• 1 cup frozen corn

• 1 tsp salt

• 1/2 tsp black pepper

• 1 can (15 oz) cannellini beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 3 cups shredded chicken

• Toppings (strongly recommended):

  • Sliced avocado

  • 1/4 cup Greek yogurt

  • Tortilla strips

  • Lime wedges

  • Chopped cilantro

Instructions:

1. Sauté Aromatics:

   • Heat a large pot over medium heat. Add 2 tbsp of oil.

   • Sauté the diced onion until soft, about 5 minutes.

   • Add the minced garlic and cook for 30 seconds, until fragrant.

2. Build the Soup Base:

   • Pour in the chicken broth and stir in the green chiles, cumin, paprika, oregano, corn, salt, and pepper.

3. Prepare the Beans:

   • Mash 1/2 cup of the cannellini beans and 1/2 cup of the pinto beans with a potato masher.

   • Add the mashed beans to the soup to help thicken it. Stir in the remaining whole beans.

4. Add the Chicken:

   • Mix in the shredded chicken and bring the soup to a boil.

5. Simmer:

   • Reduce the heat to medium-low and let the soup simmer, uncovered, for 15-30 minutes, allowing the flavors to meld.

6. Serve:

   • Ladle the soup into bowls.

   • Top with avocado slices, Greek yogurt, tortilla strips, lime wedges, and cilantro for extra flavor and texture.