Healthy and Creamy White Chicken Chili with Greek Yogurt can be made in the crockpot, Instant Pot, or on the stove! If you’re looking for an easy clean eating recipe, you’ve found one!
Creamy White Chicken Chili
This spicy chili recipe uses jalapeños and poblano peppers and is perfect for your holiday grazing table! I often omit the greek yogurt and cheese to make this dairy free chili, as I don’t care for dairy :)
This recipe is a great choice for those of you looking for a healthy chili recipe. Made with chicken, this chili is perfect for cutting calories without sacrificing flavor.
Can I make this white chicken chili in the Instant Pot?
You can! Making this white chicken chili in the Instant Pot is quick and easy. Check out the process below:
- Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean,” “manual,” or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired.
- Top with cheese, cilantro, and avocado then serve.
How about the Crockpot? Can I make your white chicken chili in the slow cooker?
Absolutely! Making chili in the Crockpot is kind of the traditional way and it certainly has it’s perks, check out how easy:
- Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
- Remove the chicken, shred it, then add it back to the chili.
- Mix in the Greek yogurt.
- Top with cheese, cilantro, and avocado then serve.
Is there a way to make this chicken chili on the stovetop?
You can absolutely make this chicken chili on the stovetop! It’s easy and will be just as delicious, check it out:
- Soak your beans overnight.
- Mix all the ingredients except the Greek yogurt in a large pot.
- Bring the chili to a boil on high heat, then cover and reduce the heat to low.
- Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
- Remove the lid and shred the chicken. Add the chicken back to the chili.
- Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
- Top with cheese, cilantro, and avocado then serve.
Do you have any other delicious recipes for me to try?
- Chicken Bone Broth Soup Recipe
- Healthy Chicken Pot Pie Soup
- Crack Chicken Soup Recipe
- Gazpacho Recipe | Gazpacho Soup
- Cream Of Chicken Soup Recipe
Is this white chicken chili recipe 21 Day Fix or Portion Fix friendly?
It sure is! Here’s the breakdown:
Entire Recipe:
- 5R
- 2Y
- 3G
- 2 tsp (almond milk)
Per Serving | Makes 4 Servings of 2 Cups Each:
- 1 1/4 R
- 1/2 Y
- 3/4 G
- 1/2 Tsp
Can I eat white chicken chili on 2B Mindset?
You can! This is a great recipe for lunch on the 2B Mindset program. It’s great for meal prep and makes it super easy to have tasty lunches for on the go.
What about Weight Watchers?
Please be sure to recalculate for yourself if you have questions, concerns, or are not quite sure about the points. If you make ANY changes I’d absolutely say you need to recalculate because even small changes can impact the points in a big way.
Each serving of 2 Cups is 1 Blue Plan Points | 9 Green Plan Points | 1 Purple Plan Points. This was calculated using fat free Greek Yogurt.
Printable White Chicken Chili Recipe:
Healthy White Chicken Chili
Ingredients
- 1.5 - 2 lbs. chicken breast must be frozen to allow time for the beans to cook
- 1 cup white beans dried, washed but not soaked
- 3 green chilis fresh, diced | I used poblano
- 2 jalapeños chopped
- 1 bell pepper red, chopped, about 1 cup
- 1 onion yellow, chopped | about 1/2 cup
- 4 cloves garlic minced
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tsp pepper
- 2 cups chicken broth
- 1 cup almond milk unsweetened
- 3/4 cup Greek yogurt plain, 2%
Instructions
Instant Pot:
- Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the "bean", "manual", or "pressure cook" buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the chicken, shred it, and add it back to the chili.
- Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired.
- Top with cheese, cilantro, and avocado then serve.
Slow cooker:
- Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
- Give the chili a quick stir to mix up the seasoning.
- Place the frozen chicken on top so that you can easily shred it when it is done cooking.
- Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
- Remove the chicken, shred it, then add it back to the chili.
- Mix in the Greek yogurt.
- Top with cheese, cilantro, and avocado then serve.
Stovetop:
- Soak your beans overnight.
- Mix all the ingredients except the Greek yogurt in a large pot.
- Bring the chili to a boil on high heat, then cover and reduce the heat to low.
- Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
- Remove the lid and shred the chicken. Add the chicken back to the chili.
- Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
- Top with cheese, cilantro, and avocado then serve.
This is one of my FAVORITE soups! I am going to have to try this version!
This chili looks so dang delicious!!!
How long would you cook in the IP if the chicken breast was not frozen?
I’d reduce by half–but remember your beans need to cook, so I’d make sure to NPR and add a little bit more liquid.
I do not have almond milk, what can I substitute? I’ve heard not to add dairy to the instant pot because it will curdle.
Add regular milk at the end, after it cooks :)
My favorite. Making it in crock pot today. Enough to freeze so I can grab it whenever needed
I have a 6 quart instant pot. Can I double this recipe in it? Or would that be too much?
Hi Brittany,
I haven’t doubled this recipe in the 6qt, but I have doubled many recipes in it and think it would be fine. There is a max fill line on the inside of the pot and I don’t think you would hit it.
So so yummy!!! Thank you! I made this in my Insta pot put the beans were only partly cooked. Any advice for next time?
I’ve never had this happen–did you let it naturally release? I’d let it naturally release a little longer next time, and be sure to use the freshest beans you can find!
Are most of the carbs in this recipe from the beans? I’d like to leave them out of the recipe.
Yes, most are. ;)
This looks delicious! I’m excited to try it! I don’t usually cook with beans much – any specific white beans recommended?
I’d look for the smallest you can find–navy beans are good!
Could I put beans in that aren’t dried? Would that lessen the cook time?
You can! I haven’t cooked it that way so I can’t be sure of the cooking time. I’d probably just use the soup/stew setting.
Amazing, can’t count how many times I’ve made it. Have to double recipe because my family loves it!!!
Would black beans work as well?
Yes, as long as they’re dry! :)
Are the nutrition facts including calorie count for 1 serving or the whole pot?
Nutrition is per serving :)