High Protein White Chicken Chili
Creamy, cozy, high protein, and the Greek yogurt keeps it light without losing that comfort food feel. No cream cheese here!
Ingredients
1 1/2 lbs boneless, skinless chicken breasts
2 cans great northern beans (15 oz each), drained and rinsed
1 can corn (15 oz), drained (or 1 1/2 cups frozen corn)
2 cans mild diced green chiles (4 oz each)
1 medium yellow onion, diced
3 cups low-sodium chicken broth
2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 Tbsp minced garlic (about 3 cloves)
1/2 tsp salt, plus more to taste
1/2 tsp black pepper
1 cup plain nonfat Greek yogurt
Juice of 1 lime
Toppings (optional): cilantro, shredded Monterey Jack, avocado, tortilla strips, extra Greek yogurt
Instructions
Add the chicken, beans, corn, green chiles, onion, broth, garlic, and all the spices to your slow cooker. Stir to combine.
Cook on low 6 to 7 hours or high 3 to 4 hours, until the chicken shreds easily.
Shred the chicken right in the pot with two forks.
Turn off the heat, then stir in the Greek yogurt and lime juice until creamy. Adding the yogurt off the heat keeps it smooth.
Taste and add more salt if needed. Serve with your favorite toppings.
Makes about 6 servings!
Macros per serving: about 320 calories, 39g protein, 32g carbs, 4g fat, 5g fiber (estimate calculated from the recipe ingredients, toppings not included).
