White Chicken Chili With Greek Yogurt and Cilantro – Creamy, Bright, and Comforting

This is the kind of weeknight meal that makes everyone happy. It’s rich but not heavy, cozy but fresh, and it comes together without much fuss. White chicken chili gets its creaminess from Greek yogurt instead of heavy cream, while cilantro and lime brighten every bite.

You’ll get tender chicken, soft beans, and a gentle heat that you can dial up or down. It’s a crowd-pleaser you’ll make on repeat.

Why This Recipe Works

• Greek yogurt replaces heavy cream for a creamy texture with extra protein and less fat.
• Layered aromatics—onion, garlic, and green chiles—build a savory base that tastes slow-simmered in less time.
• Rotisserie or poached chicken keeps prep simple and delivers tender pieces that won’t dry out.
• White beans add body and creaminess, especially when a portion is lightly mashed into the broth.
• Cilantro and lime finish the chili with a fresh, bright lift that balances the richness.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (optional, for mild heat)
• 2 cans (4 ounces each) diced green chiles, mild or hot
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder or ancho chili powder (more to taste)
• 1/4 teaspoon cayenne (optional)
• 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or Great Northern)
• 4 cups low-sodium chicken broth
• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1/2 cup plain Greek yogurt (whole milk or 2%)
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• Juice of 1 lime, plus wedges for serving
• Salt and freshly ground black pepper, to taste
• Optional toppings: sliced jalapeño, avocado cubes, shredded Monterey Jack, tortilla chips, hot sauce

Step-by-Step Instructions

1. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and poblano.

   Cook 5–6 minutes until softened. Stir in green chiles and garlic and cook 1 minute until fragrant.

2. Toast the spices. Add cumin, coriander, oregano, chili powder, and cayenne. Stir for 30 seconds to bloom the spices.

   This step deepens the flavor.

3. Add beans and broth. Stir in the white beans and chicken broth. Bring to a simmer.
4. Simmer and mash. Scoop out 1 cup of the beans and lightly mash them with a fork or the back of a spoon. Return the mash to the pot.

   This naturally thickens the chili without cream.

5. Add the chicken. Stir in the shredded chicken. Simmer gently for 10–12 minutes to meld flavors. Keep the heat moderate so the broth doesn’t boil aggressively.
6. Temper the yogurt. In a small bowl, whisk the Greek yogurt.

   Ladle in a little hot broth and whisk until smooth. Repeat once more. Slowly stir the tempered yogurt into the pot off the heat to prevent curdling.

7. Finish with freshness. Stir in cilantro and lime juice. Taste and season with salt and pepper.

   If you want more heat, add a pinch more chili powder or a dash of hot sauce.

8. Serve. Ladle into bowls and top with extra cilantro, jalapeño, avocado, cheese, or crushed tortilla chips. Add lime wedges on the side.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: This chili freezes well for up to 2 months. Cool fully, portion into freezer-safe containers, and leave a little room for expansion.
• Reheating: Warm gently on the stove over medium-low heat, stirring often.

  If it thickens, add a splash of broth or water. Avoid boiling hard to keep the yogurt smooth.

Benefits of This Recipe

• Lighter creaminess: Greek yogurt brings velvety texture with fewer calories and more protein.
• Weeknight-friendly: Rotisserie chicken and canned beans save time without sacrificing flavor.
• Balanced flavor: Savory spices, gentle heat, and bright herbs keep each spoonful interesting.
• Flexible and forgiving: Works with different beans, spice levels, and toppings.
• Great for meal prep: Tastes even better the next day and reheats well.

Pitfalls to Watch Out For

• Curdling yogurt: Add it off the heat and temper with hot broth first. Don’t let the chili boil after the yogurt goes in.
• Underseasoning: Beans soak up salt.

  Taste at the end and adjust with salt, pepper, and lime.

• Overcooking chicken: If using pre-cooked chicken, only simmer long enough to warm and absorb flavor.
• Too thin or too thick: Mash more beans for thickness, or add broth to loosen.
• Flat flavor: A squeeze of lime and fresh cilantro at the end wakes everything up.

Variations You Can Try

• Slow cooker: Add everything except yogurt, cilantro, and lime to a slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Stir in yogurt, cilantro, and lime at the end.
• Instant Pot: Sauté aromatics and spices, then add beans, broth, and chicken.

  Pressure cook 8 minutes, quick release, then stir in yogurt, cilantro, and lime.

• Spicier version: Swap one can of green chiles for diced jalapeños, add extra cayenne, or finish with a splash of hot sauce.
• Dairy-free: Skip the yogurt and stir in a splash of unsweetened cashew cream or blended white beans for creaminess.
• Vegetarian: Replace chicken with extra beans or corn and use vegetable broth. Add sautéed mushrooms for savoriness.
• Roasted corn twist: Stir in 1 cup of charred or roasted corn kernels for sweetness and texture.
• Herb swap: Use chopped fresh parsley if cilantro isn’t your thing. Add a pinch of smoked paprika for depth.

FAQ

Can I use chicken thighs instead of breast?

Yes.

Thighs stay juicy and add a little richness. Use boneless, skinless thighs and cook them ahead or simmer gently in the broth, then shred.

How do I keep the Greek yogurt from curdling?

Temper it with hot broth in a separate bowl, then add it off the heat. Avoid boiling after the yogurt goes in.

Whole milk yogurt is the most stable.

What beans work best?

Cannellini or Great Northern beans are ideal because they’re creamy and hold their shape. Navy beans also work, though they’re a bit softer.

Can I make it ahead?

Absolutely. The flavors meld as it rests.

Reheat gently and add a fresh squeeze of lime and extra cilantro before serving.

How can I thicken the chili without dairy?

Mash more beans, simmer a few minutes longer uncovered, or stir in a small slurry of cornstarch and water. Adjust seasoning afterward.

What can I use instead of cilantro?

Flat-leaf parsley adds freshness without the herbal punch of cilantro. You can also use a bit of chopped green onion for brightness.

Is it freezer-friendly with yogurt?

Yes, but for the smoothest texture, you can freeze the chili without yogurt and stir it in after reheating.

If already mixed, thaw gently and reheat slowly.

How spicy is this recipe?

It’s mild to medium by default. Adjust with more or less cayenne, choose mild or hot green chiles, or add fresh jalapeño for extra heat.

In Conclusion

White Chicken Chili with Greek Yogurt and Cilantro is comforting, creamy, and bright—all at the same time. It’s easy enough for weeknights and special enough for guests, with plenty of room to customize.

Keep it mild, make it fiery, or tweak the toppings to match your mood. No matter how you spin it, you’ll end up with a reliable bowl of goodness that tastes like home.