A Cozy, Protein-Packed One-Pot Meal That Warms You Up from the Inside Out

I still remember the first time I made this chicken and white bean chili—it was one of those chilly fall nights when dinner needed to be hearty, but I didn’t want the heaviness of a traditional chili. This version is light, creamy, and nourishing, without sacrificing any of that bold, comforting flavor.

It’s the kind of meal that makes your kitchen smell amazing and fills everyone’s bowl with something warm, wholesome, and full of real ingredients. Plus, it’s a great way to use up leftover rotisserie chicken—or cook once and enjoy easy meals all week.

This chili is everything I love about comfort food: rich in flavor, loaded with protein, and so simple to make.

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne (optional for heat)

• 2 cups cooked shredded chicken (rotisserie works great)

• 2 cans (15 oz) white beans, drained and rinsed

• 1 can (4 oz) diced green chiles

• 2 cups low-sodium chicken broth

• ½ cup plain Greek yogurt (or light sour cream)

• Juice of ½ lime

• Salt and pepper to taste

• Optional toppings: fresh cilantro, sliced avocado, extra Greek yogurt, crushed tortilla chips

Instructions

1. Sauté the Base: In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, oregano, paprika, and cayenne. Cook for 1 minute.

2. Build the Chili: Add shredded chicken, white beans, green chiles, and broth. Bring to a gentle simmer and cook uncovered for 15–20 minutes.

3. Make It Creamy: Remove from heat and stir in Greek yogurt and lime juice. Taste and adjust salt and pepper as needed.

4. Serve: Ladle into bowls and add your favorite toppings.

Sarah’s Kitchen Notes

• Thick or Thin: Want it thicker? Mash a few beans before adding. Prefer it thinner? Just add more broth.

• Time Saver: Use canned beans and pre-cooked chicken for a true 30-minute meal.

• Dairy-Free Version: Swap Greek yogurt for coconut cream or leave it out entirely for a brothier chili.

• Freezer Friendly: This chili freezes beautifully—perfect for batch cooking!

Why You’ll Love This Recipe

It’s warm, satisfying, and packed with goodness—like a hug in a bowl. High in protein, full of flavor, and completely comforting without being heavy. This is the kind of meal you can make on a weeknight and still feel like you’re serving something special.

It’s clean eating that doesn’t taste like it—and your family will love it just as much as you do.

Nutrition (Per Serving – serves 4):
Calories: 340
Protein: 28g
Fat: 10g
Carbs: 30g
Fiber: 7g
Sugar: 3g