GFHigh proteinHigh fiberLunch & Dinner
Creamy White Bean Chicken Chili
It's officially chili season. High fiber, high protein, and it makes a big batch.
Makes 12 servings (~16 oz each)
320Calories
28gProtein
35gCarbs
7gFat
8gFiber
Macros per 16 oz serving, without toppings.
Ingredients
- 2 lb fajita marinated chicken thighs (I used Central Market's pre-marinated)*
- Olive oil spray
- 2 yellow onions, diced
- 8 garlic cloves, minced
- 5 cups chicken broth
- 4 (4 oz) cans diced green chilis
- 4 (15 oz) cans white beans, rinsed
- 2 (15 oz) cans corn, rinsed
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp paprika
- ½ tsp cayenne (optional)
- 1 tsp salt
- ½ tsp pepper
- 3 limes, juiced
- 2 cups Fage 2% Greek yogurt
- ¼ cup light sour cream
- 2 tbsp cornstarch
- ¼ cup cold Fairlife fat-free milk
Instructions
- Chicken: Let the pre-marinated fajita chicken thighs sit in the fridge for about 24 hours, then grill until cooked through. Shred in a KitchenAid mixer on low.
- Spray the Instant Pot (sauté setting) or a big pot with olive oil. Sauté the onion until soft, then add the garlic for 30 seconds.
- Blend about 2 cups of the beans with a splash of chicken broth until creamy.
- Add everything else except the slurry: the rest of the broth, chilis, whole beans, blended beans, corn, spices, lime juice, Greek yogurt, sour cream and the shredded chicken. Stir.
- Cook. Instant Pot: cover and cook on manual high for 8 minutes. Stovetop: cover and simmer for about 20 minutes. Slow cooker: cover and cook on low for 4 hours or high for 2 hours.
- Whisk the cornstarch and cold milk until completely combined. On low heat, slowly add the slurry while stirring until it thickens.
- Taste and adjust the salt, pepper and lime.
*Another great option: Smoky Honey Cilantro Chicken. Make it in the Instant Pot (12 minutes on manual, then a 10 minute natural release) or in a slow cooker on low for 6 to 7 hours. I've also made it in a pot on the stove in less than 20 minutes and it turned out well.
Add your favorite toppings: Greek yogurt or sour cream, cilantro, red pepper flakes, chopped green onions, shredded cheese, avocado, tortilla chips or crackers.
Originally shared in my Substack post White Chicken Chili, Skinny Enchiladas, Spaghetti Squash Chicken Pad Thai, Lemon Herb Chicken and Greek Yogurt Twice Baked Potatoes on November 5, 2026.