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High-Protein White Chicken Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 (4 oz) can diced green chiles
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 cup plain Greek yogurt
  • Salt and black pepper to taste

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the drained white beans, diced green chiles, diced onion, and minced garlic on top.
  • Pour in the chicken broth, then sprinkle the cumin, oregano, chili powder, salt, and black pepper over the mixture.
  • Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the Greek yogurt until the chili becomes creamy and well combined. Let it sit for 5 minutes before serving.

Notes

Stir the Greek yogurt in off the heat to keep it smooth and prevent curdling. If the chili seems too thick after cooking, add a splash of extra broth to loosen it. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little broth to restore the creamy texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board