This high protein white chicken chili is a creamy, hearty, and deliciously satisfying meal that’s packed with lean chicken, white beans, and warm spices. It’s a lighter take on traditional chili but still delivers big flavor—and loads of protein to keep me full and fueled.
Why You’ll Love This Recipe
I love this white chicken chili because it’s easy to make, loaded with protein, and perfect for cozy nights. The creamy texture comes together without heavy cream, and the flavors are mild yet comforting with a hint of spice. Whether I’m meal prepping or cooking for a crowd, this recipe always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shredded or diced cooked chicken breast
white beans (cannellini or great northern, drained and rinsed)
low-sodium chicken broth
onion (chopped)
garlic (minced)
green chiles (canned, mild or spicy)
olive oil
ground cumin
oregano
chili powder or cayenne (optional, for heat)
salt and pepper
corn (optional, for sweetness and texture)
plain Greek yogurt or light cream cheese (for creaminess)
lime juice (for brightness)
fresh cilantro (for garnish)
Directions
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I heat olive oil in a large pot over medium heat, then sauté the onion and garlic until soft and fragrant.
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I stir in the green chiles, spices, salt, and pepper, cooking for another minute to toast the flavors.
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I add the chicken, white beans, and broth, stirring to combine.
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I bring the chili to a boil, then reduce the heat and let it simmer for 15–20 minutes.
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I stir in Greek yogurt or light cream cheese until melted and creamy.
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I finish with a squeeze of lime juice and adjust seasoning if needed.
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I serve it hot, topped with fresh cilantro, avocado, or a sprinkle of shredded cheese if I want.
Servings and timing
This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I usually have it ready in under 40 minutes.
Variations
Sometimes I blend half the beans with broth before adding for a thicker chili. I also swap Greek yogurt with dairy-free alternatives for a lactose-free version. If I want even more protein, I stir in a scoop of unflavored collagen or protein powder before serving. I’ve also added spinach or kale for extra greens.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave, and the flavor gets even better the next day. This chili also freezes well for up to 2 months—perfect for prepping ahead.
FAQs
What makes this chili high in protein?
The main sources are lean chicken breast, white beans, and Greek yogurt. Each bowl is packed with protein while still being light and satisfying.
Can I use rotisserie chicken?
Yes, I often use shredded rotisserie chicken to save time—it works perfectly in this recipe.
Is this chili spicy?
It’s mild by default, but I can easily adjust the heat by adding more green chiles, cayenne, or even jalapeños.
Can I make this in a slow cooker?
Yes. I add all ingredients (except yogurt or cream cheese) and cook on low for 4–6 hours. I stir in the creamy element just before serving.
Can I make this dairy-free?
Absolutely. I skip the yogurt or use a dairy-free yogurt or cashew cream to keep it creamy without dairy.
Conclusion
This high protein white chicken chili is a comforting, flavorful, and nourishing dish I love making again and again. It’s easy to throw together, packed with protein, and perfect for busy weeknights or make-ahead meals. Whether I’m eating healthy or just want something warm and hearty, this chili never disappoints.
