Ultra Moist Carrot Cake Cupcakes

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→ Jump to Recipe Ultra Moist Carrot Cake Cupcakes (Bakery-Style & Easy) These ultra moist carrot cake cupcakes are soft, perfectly spiced, and topped with a rich cream cheese frosting that’s thick, smooth, and bakery-level delicious. Made with fresh carrots, Greek yogurt, and warm spices, this recipe gives you that tender, melt-in-your-mouth texture without needing pineapple. If you love easy dessert recipes, these cupcakes are perfect for holidays, gatherings, or anytime you want something sweet that feels a little special but is still simple to make.  --- Why You’ll Love This Recipe Ultra moist and soft texture (no dry cupcakes) Perfect balance of warm spices Easy, no complicated steps Thick, pipeable cream cheese frosting Great for Easter, holidays, or everyday baking --- Why This Recipe Works This recipe uses oil and brown sugar for deep moisture, plus Greek yogurt for a tender crumb that stays soft even the next day. Finely grated carrots blend seamle...
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Thick & Creamy White Chicken Chili (Healthy + Easy One-Pot Dinner

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Thick & Creamy White Chicken Chili (Healthy + Easy One-Pot Dinner









There’s something about a big pot of white chicken chili simmering on the stove that just feels like home. It’s warm, comforting, and packed with flavor—but this version has a fresh, modern twist. Instead of canned green chilies, we’re using a vibrant green enchilada sauce to build layers of flavor, paired with tender ground chicken, creamy white beans, and just the right blend of spices. The result is a thick, cozy chili that feels indulgent but is still light enough for an easy weeknight dinner. Whether you’re making it for a quiet night in or prepping meals for the week ahead, this is the kind of recipe you’ll come back to again and again.



This creamy white chicken chili is the ultimate cozy comfort food made lighter and easier. Packed with ground chicken, white beans, warm spices, and a flavorful green enchilada sauce twist, this one-pot dinner is high-protein, satisfying, and perfect for busy weeknights or meal prep.

WHY YOU’LL LOVE THIS RECIPE 💛

  • Thick & creamy without being heavy

  • High-protein and super filling

  • Easy one-pot dinner (minimal cleanup 🙌)

  • Made without canned green chilies

  • Perfect for meal prep

  • Customizable with your favorite toppings


“This post may contain affiliate links, which means I may earn a small commission (at no extra cost to you). I only recommend things I truly love.”


Tools I Use & Recommend

  • Dutch oven or large pot – I use this for all my soups and chili recipes. It cooks evenly and makes everything come out so much better. 👉 [Shop my favorite here]
  • Potato masher – This is the easiest way to get that thick, creamy texture in this chili. 👉 [See the one I use]
  • Wooden spoon – Perfect for breaking up ground chicken while it cooks. 👉 [Grab one here]
  • Measuring cups and spoons – Helps keep everything consistent and balanced. 👉 [Shop here]
  • Chef’s knife – Makes prep faster and easier. 👉 [Shop my go-to knife]

 INGREDIENTS


  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 jalapeño, diced
  • 3–4 cloves garlic, minced
  • 2 cans white beans (1 mashed, 1 whole)
  • 2–3 cups chicken stock
  • 1/2–1 cup green enchilada sauce
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • Salt + pepper

For thick & creamy finish:

  • 1 tbsp masa harina + water
  • 1/2 cup Greek yogurt

HOW TO MAKE WHITE CHICKEN CHILI

1. Prep your ingredients

Dice the onion and jalapeño mince the garlic. In a separate bowl, mash 1 can of white beans until mostly smooth (a little texture is perfect).

2. Build the flavor base

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and jalapeño season with salt and pepper and sauté for 3–4 minutes, until softened. Add the minced garlic during the last 30 seconds and stir until fragrant.

3. Cook the chicken

Season the chicken with salt and pepper then add to the pot. Break it up with a spoon and cook until fully browned, about 5–7 minutes.

4. Add the spices

Stir in the cumin, coriander and paprika Cook for about 30 seconds to toast the spices and enhance the flavor.

5. Simmer the chili

Add the mashed beans, whole beans (drained and rinsed), chicken stock, and green enchilada sauce. Stir well to combine and bring to a gentle simmer. Let cook for 15–20 minutes, stirring occasionally.

6. Thicken the chili

In a small bowl, mix 1 tablespoon of masa harina with 2–3 tablespoons of warm water or broth to create a slurry. Stir it into the chili and let simmer for another 5–10 minutes, until thickened.

7. Make it creamy

Turn the heat to low or off and let the chili cool slightly for 1–2 minutes. In a small bowl, mix the Greek yogurt with a few spoonfuls of hot chili to temper it. Slowly stir the yogurt back into the pot until smooth and creamy.

8. Finish and serve

Taste and adjust seasoning with salt and pepper as needed. For extra brightness, add a squeeze of fresh lime juice before serving.

 Optional Tip

For an extra thick and creamy texture, let the chili sit for a few minutes before serving—it will continue to thicken as it rests.

9. PRO TIPS 

  • Mash one can of beans before adding for the best texture
  • Don’t skip tempering the Greek yogurt to prevent curdling
  • Let the chili simmer long enough to fully thicken
  • Add a squeeze of lime at the end to brighten flavors

10. VARIATIONS 

  • Dairy-free: skip yogurt or use dairy-free alternative
  • Spicier: add diced jalapeño or chili flakes
  • Slow cooker: brown chicken first, then cook on low 6–7 hours
  • Extra creamy: add a little cream cheese instead of yogurt

 11. WHAT TO SERVE WITH IT

  • Warm cornbread
  • Tortilla chips
  • Simple side salad
  • Rice (for extra filling meals)

  12. STORAGE + MEAL PREP

  • Store in fridge up to 4 days
  • Freezes well (without yogurt—add after reheating)
  • Reheat gently to keep texture smooth

 13. FAQ SECTION 

Can I use shredded chicken instead of ground chicken?
Yes! Rotisserie chicken works great.

Can I make this without masa harina?
Yes, but it won’t be as thick. You can mash extra beans instead.

Will Greek yogurt curdle?
Not if you temper it and avoid high heat.


If you loved this recipe, don’t forget to save it for later and share it with a friend! ⭐️ Leave a comment below and let me know how it turned out!

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