Dinner · Easy
White Chicken Chili
White Chicken Chili is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Cannellini Beans, cooked drained, Corn, Light Coconut Milk. The recipe uses slow simmering until the sauce becomes cohesive rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 50g
- Energy
- 470 kcal
- Carbs
- 50g
- Fat
- 8g
- Time
- 55 min
- Serves
- 6
What you need
Ingredients
Measured for 6 servings.
- 850 gChicken Breast, raw
- 650 gCannellini Beans, cooked drained
- 250 gCorn
- 250 gLight Coconut Milk
- 700 gChicken Stock
- 180 gOnion
- 250 gBell Pepper
- 200 gGreek Yogurt 2%
- 10 gOlive Oil
Make it
Method
Weigh and prepare all ingredients for White Chicken Chili: 850 g Chicken Breast, raw, 650 g Cannellini Beans, cooked drained, 250 g Corn, 250 g Light Coconut Milk, 700 g Chicken Stock, 180 g Onion, 250 g Bell Pepper, 200 g Greek Yogurt 2%, 10 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.
Add Chicken Breast, raw and the listed liquids, bring to a gentle simmer, and cook partly covered for about 35 minutes. Add delicate greens only in the final 2–3 minutes.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide White Chicken Chili into 6 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 50g
- Carbs
- 50g
- Fat
- 8g
- Energy
- 470 kcal
