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Mediterranean Diet Recipes

Golden White Chicken Chili

Elevate your chili game with this Golden White Chicken Chili, a flavorful blend of tender ground chicken, Cannellini beans, and a rich golden broth. With warm spices like chili powder, turmeric, and oregano, balanced by creamy cream cheese and charred corn, this dish hits all the right notes. Finished with fresh avocado, cilantro, and a sprinkle of cotija cheese, it’s perfect for cozy dinners or lunches. Serve with your favorite tortilla chips for dipping, and enjoy a hearty meal that works in any season. Once you try it, you’ll want to make it again and again.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately
  • 1 lb., ground chicken
  • 1 yellow onion, diced
  • 1 jalapeno, diced & de-seeded to spice level preference
  • 1 tbsp, fresh garlic, chopped
  • 1 ½ tbsp, kosher salt
  • 1 tsp, white pepper
  • 1 tbsp, dried oregano
  • 1 tbsp, garlic powder
  • 2 ½ tbsp, chili powder
  • 1 tsp, turmeric
  • 2 tbsp, extra virgin olive oil
  • 2 limes, juiced
  • 1 ½ cups, chicken broth
  • ¾ cup, diced canned tomatoes
  • 2 cans, cannellini beans rinsed
  • 1 cup, charred corn
  • 6 oz., softened cream cheese
  • 1-2 avocados, diced
  • 1 cup, chopped cilantro
  • ½ cup, cotija cheese
  • Tortilla chips of choice for dipping
  1. Preheat a large saucepan to medium high heat.
  2. Add extra virgin olive oil to the pan, then the ground chicken.
  3. Begin to brown the chicken with the salt, white pepper, oregano, garlic powder, chili powder, and turmeric.
  4. After 5 minutes, add a little more olive oil if dry, and the onion, jalapeno, and garlic.
  5. Sautee and mix with the chicken, then add the juice of one lime to deglaze the pan. Once the lime dissolves, add half the chicken broth to the pan.
  6. After cooking this mixture and scrapping up all the bits from the pan, add the canned chopped tomatoes and crush them into the sauce with a wooden spoon.
  7. Once that has cooked for about 5 minutes, add your cannellini beans and the rest of the chicken broth. Let this cook for about 2-3 more minutes.
  8. Add your charred / grilled corn to the chili and stir.
  9. Add the cream cheese to the chili and mix well until combined. Cook for about 2 minutes.
  10. Taste the chili for salt or extra lime and then turn off the heat.
  11. Begin assembling your bowls with the chili, then top it with a dollop of sour cream, cilantro, avocado, cotija cheese, and fresh lime wedges.
  12. Serve with tortilla chips of choice and enjoy!

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