This Best High Protein White Chicken Chili is a creamy, hearty, and flavorful twist on traditional chili—packed with lean chicken, white beans, and bold seasonings. It’s high in protein, rich in flavor, and perfect for a comforting meal that doesn’t weigh me down. Whether I’m feeding a crowd or prepping meals for the week, this recipe always hits the spot.
Why You’ll Love This Recipe
I love how this chili brings warmth and comfort while keeping things light and nutritious. The chicken and beans make it naturally high in protein, and the mild green chilies and spices give it just the right amount of kick. It’s creamy without being heavy, and it comes together easily in one pot. It also reheats beautifully, so it’s great for leftovers and meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked shredded chicken (rotisserie or poached)
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Olive oil
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Onion, diced
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Garlic, minced
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Canned white beans (cannellini or Great Northern), drained and rinsed
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Diced green chilies
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Chicken broth
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Ground cumin
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Dried oregano
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Chili powder
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Salt and pepper
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Greek yogurt or low-fat cream cheese (for creaminess)
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Fresh lime juice
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Optional toppings: shredded cheese, avocado, cilantro, jalapeños, crushed tortilla chips
Directions
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I heat olive oil in a large pot over medium heat, then sauté the diced onion until soft—about 4–5 minutes.
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I stir in the garlic and cook for another 30 seconds until fragrant.
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I add the shredded chicken, white beans, green chilies, broth, cumin, oregano, chili powder, salt, and pepper.
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I bring the chili to a gentle simmer and let it cook uncovered for 20–25 minutes to let the flavors develop.
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I stir in Greek yogurt or cream cheese to give it a creamy texture, then add a squeeze of lime juice for brightness.
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I taste and adjust the seasoning, then serve hot with my favorite toppings.
Servings and timing
This recipe makes about 4 to 6 servings. It takes 10 minutes to prep and about 25–30 minutes to cook, so everything is ready in under 45 minutes.
Variations
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I use low-fat cottage cheese blended smooth instead of Greek yogurt for extra protein.
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Sometimes I add corn or chopped spinach to sneak in more veggies.
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For a spicy version, I add jalapeños or a dash of cayenne pepper.
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I make it dairy-free by using a plant-based yogurt or skipping the creamy element altogether.
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I’ve used ground chicken or turkey when I didn’t have shredded chicken on hand.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave until heated through. It also freezes well—I let it cool completely before storing in freezer-safe containers for up to 3 months.
FAQs
Can I use raw chicken instead of cooked?
Yes. I simmer raw chicken breasts in the broth mixture for about 15–20 minutes until fully cooked, then remove, shred, and return them to the pot.
Is this chili spicy?
It’s mildly spiced. I adjust the heat by adding more green chilies, jalapeños, or chili powder depending on my taste.
What beans work best?
I like cannellini or Great Northern beans for their creaminess, but navy beans work too.
Can I make this in a slow cooker?
Yes. I add all the ingredients (except yogurt/cream cheese and lime juice) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the creamy ingredients and lime at the end.
How can I boost the protein even more?
I add extra chicken, more beans, or stir in unflavored collagen or protein powder designed for cooking.
Conclusion
This Best High Protein White Chicken Chili is one of my go-to meals when I want something warm, filling, and nourishing. With lean chicken, creamy beans, and the perfect mix of spices, it’s everything I love in a cozy bowl—plus a great source of protein to fuel me through the day. Whether I’m making it for dinner or prepping for the week, this chili always delivers big flavor and comfort.
