Q1: What is the absolute, number one secret to a creamy, yogurt-based soup that doesn't curdle?

The secret is to temper the yogurt . By whisking a small amount of the hot broth into your yogurt before adding it to the hot pot, you are gently and slowly raising its temperature. This prevents the yogurt from getting "shocked" by the hot liquid, which is the key that keeps it from curdling or separating and ensures a perfectly smooth and velvety final texture.

Q2: Can I make this chili ahead of time and freeze it?

Yes, this is a perfect freezer meal! This chili freezes and reheats beautifully. For the best result, it is a great idea to wait to add your fresh toppings , like the cilantro and the tortilla chips, until you have reheated and are ready to serve the chili.

Q3: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply sauté your aromatics and brown your chicken on the stovetop first. Then, transfer them and all the other ingredients (except for the yogurt and cheese) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . Stir in the tempered yogurt and cheese at the end. For the Instant Pot , use the "Sauté" function to cook your aromatics and chicken. Then, add all the other chili ingredients, secure the lid, and pressure cook on High for 10 minutes .

Q4: What is the best way to shred chicken for a soup?

A fantastic and super-fast shortcut is to use your stand mixer ! If you poach your chicken breasts whole in the soup first, you can remove them and place them in the bowl of your stand mixer with the paddle attachment. Turn the mixer on a low speed, and in less than a minute, you will have perfectly shredded chicken.

Q5: Can I make this recipe vegetarian?

Of course! To make a delicious and hearty vegetarian white chili, simply omit the chicken and use a high-quality, savory vegetable broth . To make up for the bulk, you can add an extra can of your favorite beans , like pinto or Great Northern beans, and some sautéed mushrooms.

Creamy White Chicken Chili (Easy & Healthy Recipe!)

A quick, easy, and healthy recipe for a creamy white chicken chili made in a single pot. This one-pot meal features a flavorful base of sautéed onion and garlic, with cubed chicken breast browned right in the pot. The chili is loaded with cannellini beans and corn, and seasoned with a warm blend of cumin, coriander, and paprika. A unique, healthy creaminess is achieved by stirring in plain yogurt at the end instead of heavy cream. The soup is then simmered to meld the flavors, creating a comforting weeknight dinner.

Author: Evelyn

Ingredients

1 Tbsp avocado oil or olive oil
1 lb boneless, skinless chicken breast, cubed
1 tsp minced garlic
1/2 small yellow onion, diced
2 (15.5-ounce) cans cannellini beans, drained and rinsed
2 cups chicken broth
1/2 cup corn (frozen or canned)
2 tsp cumin
1/2 tsp coriander
1 tsp paprika
1/2 tsp oregano
3/4 cup plain yogurt
1 cup shredded cheese (optional)
Salt and pepper to taste
Fresh cilantro, for topping

Instructions

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion begins to soften.
Add the cubed chicken and cook for about 10 minutes, stirring, until it is browned on all sides.
Add in the drained cannellini beans, chicken broth, corn, cumin, coriander, paprika, and oregano. Bring the mixture to a simmer.
Continue to simmer for about 10 minutes to allow the flavors to blend.
In a small bowl, whisk the yogurt with about 1/4 cup of warm water to thin it slightly.
Reduce the heat to low, then stir in the thinned yogurt and the optional shredded cheese into the chili until just combined and melted. Do not let it boil.
Season with salt and pepper to taste.
Serve warm, topped with fresh cilantro.

Notes

This is a one-pot meal that’s perfect for a quick and easy weeknight dinner.
Using plain yogurt is a healthier, high-protein alternative to heavy cream for creating the creamy soup base.
Tempering the yogurt by mixing it with a little warm water or broth before adding it to the hot soup is a key step to help prevent it from curdling.
This recipe is naturally gluten-free.

Find it online: https://cookupjoy.com/creamy-white-chicken-chili/