All Types of Bowls: White Chicken Chili

by CASEY CHEEK

Hi! I’m Casey, a part-time food blogger, full-time architect, wife and dog mom. On All Types Of Bowls, you’ll find healthy inspiration for making your favorite cravings and comfort foods. I believe we should eat all our cravings, whether it’s a leafy grain bowl or a big bowl of pasta.

Website: AllTypesOfBowls.com

White Chicken Chili

(Gluten Free, Protein-Packed, Meal Prep)

Serves 8  |  Prep Time: 20 minutes  |  Cook Time: 35 minutes  |  Total Time: 55 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 sweet onion, diced
  • 1/4 cup green onion, the white parts, chopped
  • 1 yellow bell pepper, diced
  • 1 jalapeno, diced
  • 1 15-oz can sweet yellow corn, drained
  • 1 15-oz can white corn, drained
  • 1 15-oz can cannellini beans, drained
  • 1 15-oz can white northern beans, drained
  • 1 15-oz can pinto beans, drained
  • 8 ounces mild green chiles
  • 2 large chicken breasts or 3 cups of shredded rotisserie chicken
  • 3 cups chicken broth
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup plain, nonfat Greek yogurt
  • 1/2 a lime, juiced
  • Toppings: green onions, cilantro, jalapenos, Greek yogurt or sour cream

 

Directions:

  1. In a soup pot, add the olive oil, and sauté the onion and green onions. Cook until they soften. Then, add the jalapeno and yellow bell pepper. Once cooked a few minutes, add the salt, pepper, garlic powder, onion powder, cumin, chili powder and paprika. Cook again for another few minutes.
  2. Add in all your cans. (All the beans, the corn and the chiles). Cook for another few minutes.
  3. Add in the chicken broth. Once it comes to a simmer, add in the chicken breast if making your shredded chicken from scratch. Cover and let cook for 15 minutes.
  4. Remove chicken breasts once cooked and shred. Add the shredded chicken back into the pot (or the already-made shredded chicken). Simmer for another 15 minutes, covered.
  5. Mix the Greek yogurt and lime juice into the chili, and cook for another five minutes.
  6. Serve or store in the fridge for up to five days. You can also freeze for future use.
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