30-minute dinner
Creamy White Chicken Chili Skillet
Chicken, white beans, green chiles, corn, and pepper Jack make a creamy 30-minute chili with an estimated 36 grams of protein per serving.
- Total time
- 30 min
- Serves
- 6
- Est. protein
- 36g
Why this one is weeknight-friendly
Cooked chicken and canned beans make this a fast simmer. Mashing some beans thickens the chili without a blender or extra cream.
A few helpful tips
Take the pan off the heat before adding yogurt to keep it smooth. Add more broth if the chili becomes thicker than you like.
Easy swaps
Great Northern beans can replace cannellini beans. Monterey Jack can replace pepper Jack for a milder bowl.
Save the leftovers
Refrigerate for up to 3–4 days and reheat gently to 165°F.
The recipe
Creamy White Chicken Chili Skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 (4-ounce) cans diced green chiles
- 3 cups low-sodium chicken broth
- 3 cups shredded cooked chicken
- 1 cup frozen corn
- 1 cup plain Greek yogurt
- 1 cup shredded pepper Jack cheese
- 3 scallions, thinly sliced
Contains: Milk
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, and oregano and cook for 30 seconds.
- Add the cannellini beans, green chiles, and chicken broth. Mash about one-third of the beans against the side of the pan to thicken the broth.
- Stir in the cooked chicken and corn. Simmer for 8–10 minutes, until the chicken reaches 165°F.
- Remove from the heat. Stir in the Greek yogurt and pepper Jack until creamy and melted. Finish with scallions.
Food safety: Reheat cooked chicken to 165°F. Cool leftovers promptly and refrigerate within 2 hours.
Nutrition values are estimates and may vary by ingredients and serving size. Protein data source.