20-Minute White Chicken Chili with Greek Yogurt

Finding a cozy, satisfying dinner that’s both healthy and easy to throw together on busy weeknights can feel nearly impossible. Between work deadlines, family schedules, and the endless question of “what’s for dinner?”, it’s tough to find recipes that deliver real comfort without spending hours in the kitchen or loading up on heavy cream and calories.

That’s where this white chicken chili with Greek yogurt comes in: it’s creamy and comforting without the guilt, takes less than 30 minutes from start to finish, and uses simple ingredients you probably already have in your pantry.

What Kind of Greek Yogurt Should I Use?

For this white chicken chili, you’ll want to stick with plain Greek yogurt – avoid any flavored varieties that might throw off the savory taste of your chili. The recipe calls for nonfat Greek yogurt, but you can absolutely use 2% or full-fat if that’s what you have on hand, as it will make the chili even creamier. Just make sure to let your chili cool slightly before stirring in the yogurt, since adding it to a boiling pot can cause it to separate and look a bit curdled. If you don’t have Greek yogurt available, regular sour cream works as a substitute, though it won’t give you quite the same protein boost.

Options for Substitutions

This chili is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Greek yogurt: You can use sour cream instead of Greek yogurt for a similar creamy texture. If you want to keep it lighter, regular plain yogurt works too, though it’ll be slightly thinner. Add it at the end and don’t let it boil to prevent curdling.
• White beans: Cannellini, great northern, or navy beans all work great here. You can also use dried beans if you prefer – just cook them ahead of time until they’re tender.
• Green chiles: Fresh jalapeños or poblano peppers make good substitutes. Use about 2 jalapeños or 1 poblano, diced. If you like it milder, remove the seeds before adding.
• Cooked chicken: Rotisserie chicken is super convenient, but you can also use leftover turkey, or even swap for ground chicken or turkey. If using ground meat, brown it with the onions at the start.
• Chicken broth: Vegetable broth works fine if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Cilantro: Not a cilantro fan? Try fresh parsley instead, or just skip it altogether and top with green onions when serving.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this white chicken chili is adding the Greek yogurt while the pot is still on the heat, which will cause it to curdle and separate into an unappetizing texture – always remove the pot from the burner and let it cool for a few minutes first.

Another common error is using fat-free Greek yogurt straight from the fridge without tempering it, so mix it with that cup of water to thin it out and bring it closer to room temperature before stirring it in.

Don’t skip rinsing those canned white beans either, as the starchy liquid can make your chili too thick and give it an off taste, and if you want extra insurance against curdling, stir a spoonful of the hot chili into your yogurt mixture before adding it all to the pot.

What to Serve With White Chicken Chili?

I love serving white chicken chili with warm tortilla chips or cornbread for scooping up all that creamy goodness. A simple side of Mexican rice or cilantro lime rice makes it feel like a complete meal, and you can even add some shredded cheese, extra Greek yogurt, and diced avocado on top for everyone to customize their bowls. If you want to add some crunch, a quick cabbage slaw with lime juice is a refreshing contrast to the rich, creamy chili. For a lighter option, just serve it with some warm flour tortillas on the side for dipping.

Storage Instructions

Store: This chili keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s a great one to make ahead for easy weeknight dinners or lunches throughout the week.

Freeze: You can freeze this chili, but I recommend doing it before adding the Greek yogurt since dairy can sometimes separate when frozen. Freeze the base for up to 3 months, then stir in fresh yogurt when you reheat it for the best texture.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a splash of chicken broth or water if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 18-22 g
• Carbohydrates: 75-85 g

Ingredients

• 2 garlic cloves (freshly minced)
• 1/4 cup cilantro (freshly chopped)
• salt to taste
• 1/2 large onion (diced into 1/2-inch pieces)
• 1 cup water
• 1 cup nonfat Greek yogurt (room temperature, stirred in at the end for creaminess)
• 4 oz green chiles (canned, drained)
• 2 tbsp olive oil (or any neutral oil like canola)
• 1 tsp cumin (freshly ground preferred)
• 12 oz cooked chicken (shredded or diced into bite-sized pieces)
• 15 oz white beans (canned, drained and rinsed)
• black pepper to taste
• 1 tsp chili powder
• 2 cups chicken broth

Step 1: Build the Aromatic Base

• 2 tbsp olive oil
• 1/2 large onion, diced into 1/2-inch pieces
• 2 garlic cloves, freshly minced

Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.

Add the diced onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another minute until fragrant.

This aromatic base creates the flavor foundation for the chili.

Step 2: Bloom the Spices and Build the Broth

• 1 tsp cumin, freshly ground preferred
• 1 tsp chili powder
• 2 cups chicken broth
• 4 oz green chiles, canned and drained
• 15 oz white beans, canned, drained and rinsed

Add the cumin and chili powder to the aromatic base from Step 1 and stir constantly for about 30 seconds to bloom the spices and release their essential oils—this intensifies their flavor.

Pour in the chicken broth, then add the drained canned green chiles and drained white beans.

Stir well to combine, then bring to a simmer over medium-high heat.

Step 3: Simmer and Meld Flavors

• simmering broth mixture from Step 2

Reduce the heat to medium-low and simmer for 10 minutes, allowing the spices to fully infuse into the broth and the beans to warm through.

This gentle simmering develops deeper flavor without breaking down the beans.

I like to let it go a full 10 minutes rather than rushing it—it really makes a difference in how the flavors come together.

Step 4: Add Protein and Prepare the Yogurt Mixture

• 12 oz cooked chicken, shredded or diced into bite-sized pieces
• 1 cup nonfat Greek yogurt, room temperature
• 1 cup water

While the chili simmers, prepare the yogurt mixture by stirring together the room-temperature Greek yogurt and water in a small bowl until smooth and well combined.

This dilutes the yogurt slightly, making it easier to incorporate without clumping.

When the 10 minutes are up, stir the cooked chicken into the pot from Step 3 and cook for 2-3 minutes until heated through.

Step 5: Cool Slightly and Finish with Yogurt

• yogurt and water mixture from Step 4
• chicken chili base from Step 4

Remove the pot from the heat and let it cool for 2-3 minutes—this prevents the yogurt from curdling when added to the hot chili.

Gently stir in the yogurt mixture from Step 4, mixing until fully incorporated and creamy.

I always remove the pot from direct heat before adding yogurt because the residual heat is still gentle enough to warm it without breaking it down.

Step 6: Season and Serve

• salt to taste
• black pepper to taste
• 1/4 cup cilantro, freshly chopped

Taste the chili and season with salt and black pepper to your preference.

Ladle into bowls and garnish generously with the fresh chopped cilantro.

The bright, fresh cilantro cuts through the richness of the yogurt and adds a final flavor layer.

20-Minute White Chicken Chili with Greek Yogurt

Delicious 20-Minute White Chicken Chili with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 850 kcal

Ingredients

  

• 2 garlic cloves (freshly minced)
• 1/4 cup cilantro (freshly chopped)
• salt to taste
• 1/2 large onion (diced into 1/2-inch pieces)
• 1 cup water
• 1 cup nonfat Greek yogurt (room temperature, stirred in at the end for creaminess)
• 4 oz green chiles (canned, drained)
• 2 tbsp olive oil (or any neutral oil like canola)
• 1 tsp cumin (freshly ground preferred)
• 12 oz cooked chicken (shredded or diced into bite-sized pieces)
• 15 oz white beans (canned, drained and rinsed)
• black pepper to taste
• 1 tsp chili powder
• 2 cups chicken broth

Instructions

 

• Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute. Add the diced onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. This aromatic base creates the flavor foundation for the chili.
• Add the cumin and chili powder to the aromatic base from Step 1 and stir constantly for about 30 seconds to bloom the spices and release their essential oils—this intensifies their flavor. Pour in the chicken broth, then add the drained canned green chiles and drained white beans. Stir well to combine, then bring to a simmer over medium-high heat.
• Reduce the heat to medium-low and simmer for 10 minutes, allowing the spices to fully infuse into the broth and the beans to warm through. This gentle simmering develops deeper flavor without breaking down the beans. I like to let it go a full 10 minutes rather than rushing it—it really makes a difference in how the flavors come together.
• While the chili simmers, prepare the yogurt mixture by stirring together the room-temperature Greek yogurt and water in a small bowl until smooth and well combined. This dilutes the yogurt slightly, making it easier to incorporate without clumping. When the 10 minutes are up, stir the cooked chicken into the pot from Step 3 and cook for 2-3 minutes until heated through.
• Remove the pot from the heat and let it cool for 2-3 minutes—this prevents the yogurt from curdling when added to the hot chili. Gently stir in the yogurt mixture from Step 4, mixing until fully incorporated and creamy. I always remove the pot from direct heat before adding yogurt because the residual heat is still gentle enough to warm it without breaking it down.
• Taste the chili and season with salt and black pepper to your preference. Ladle into bowls and garnish generously with the fresh chopped cilantro. The bright, fresh cilantro cuts through the richness of the yogurt and adds a final flavor layer.