This is the white chicken chili I make when I want a dinner that feels indulgent but actually fuels me. Shredded chicken, creamy white beans, and roasted green chiles simmer together into a thick, scoopable chili that tastes like it cooked all day, even though it's on the table in under an hour.
The trick to the high protein count is simple: a full 2 pounds of chicken plus blended cannellini beans that thicken the broth without a single drop of heavy cream. Greek yogurt and a little cream cheese go in at the very end for that silky finish, so the dairy never curdles or breaks.
I tested this recipe four times to nail the spice level and thickness. It's mild enough for kids, but a splash of hot sauce or a few diced jalapeños turns up the heat for the adults at the table.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) boneless, skinless chicken breasts
Chicken thighs work too and stay juicier, but add about 60 calories per serving. Look for breasts that are similar in size so they poach evenly.
2 tbsp (30ml) olive oil
Avocado oil or any neutral oil substitutes perfectly. Skip butter here; it burns before the onions soften.
1 large yellow onion, diced (about 1 1/2 cups)
White or sweet onion is fine. Frozen diced onion (1 1/2 cups) saves 5 minutes on a busy night.
4 cloves garlic, minced
Use 1 tsp garlic powder in a pinch, but add it with the spices instead of the onions so it doesn't burn.
2 tsp ground cumin
Toasting whole cumin seeds and grinding them gives a deeper, smokier flavor. Pre-ground works great too.
1 tsp dried oregano
Mexican oregano is more floral and authentic; Italian oregano is a fine everyday swap.
1/2 tsp smoked paprika
Regular paprika works, but smoked adds a subtle campfire note. Chipotle powder gives heat instead.
2 (4oz/113g) cans diced green chiles, mild
Buy whole Hatch chiles and dice them for the best flavor. Use hot green chiles if you like real heat.
4 cups (960ml) low-sodium chicken broth
Better Than Bouillon dissolved in water is a great pantry swap. Use 3 cups for a thicker, stew-like chili.
3 (15oz/425g) cans cannellini beans, drained and rinsed
Great Northern or navy beans substitute seamlessly. Reserve 1 cup whole and blend the rest for body.
1 cup (240g) plain full-fat Greek yogurt
Sour cream is the classic swap. Full-fat dairy is essential; low-fat curdles when it hits hot broth.
4 oz (113g) cream cheese, cubed and softened
Neufchatel cuts fat slightly. Let it sit on the counter 20 minutes so it melts smoothly.
Tips & Tricks
Temper your dairy
Whisk the Greek yogurt with a ladle of hot broth before adding it to the pot, then stir it in off the heat. Cold yogurt hitting boiling chili is the number one cause of grainy, curdled white chili.
Don't skip the bean puree
Blending two cans of beans with a cup of broth creates the creamy base without flour or cornstarch. If you add thickeners instead, the chili turns gluey as it cools.
Salt at the end
Canned beans and broth carry a lot of sodium. Season after the chicken is shredded and the chili has simmered, or you'll overshoot and can't fix it.
Shred, don't chop
Two forks or a hand mixer on low gives you tender, pull-apart strands that soak up the broth. Cubed chicken stays tough and sinks to the bottom.
Pro Tips
Step-by-Step Instructions
1. Sweat the aromatics
Heat the olive oil in a large Dutch oven over medium heat (350F/175C) for 2 minutes, then add the onion and cook 6-7 minutes until soft and translucent. Add the garlic and cook 60 seconds until fragrant but not browned.
2. Bloom the spices
Stir in the cumin, oregano, and smoked paprika and toast for 30 seconds until the spices smell nutty and darken slightly. This step is what separates flat chili from deeply flavored chili.
3. Simmer the chicken
Pour in the broth and green chiles, nestle in the chicken breasts, and bring to a bare simmer (about 200F/93C). Cover and cook 15-18 minutes, until the chicken reaches 165F/74C on an instant-read thermometer and shreds easily with a fork.
4. Blend the creamy base
While the chicken cooks, blend 2 cans of beans with 1 cup of the broth from the pot until completely smooth, about 45 seconds. Set the remaining whole beans aside.
5. Shred the chicken
Transfer the chicken to a bowl and shred it with two forks, then return it to the pot along with the bean puree and the whole beans. Simmer uncovered 10 minutes at 200F/93C until the chili coats the back of a spoon and bubbles gently at the edges.
6. Melt in the dairy
Turn off the heat. Whisk the Greek yogurt with a ladle of hot broth, then stir it and the cream cheese into the pot until fully melted and glossy, about 2 minutes. Taste and season with salt and pepper.
7. Finish and serve
Stir in a squeeze of lime and chopped cilantro. Ladle into bowls and top with avocado, shredded Monterey Jack, sour cream, and crushed tortilla chips.
Delicious Variations
Slow Cooker Version
Add everything except the dairy to the crockpot and cook on low 6 hours or high 3 hours, shred the chicken, then stir in the yogurt and cream cheese at the end.
Spicy Chipotle Chili
Swap the green chiles for 2 minced chipotles in adobo plus 1 tbsp of the sauce, and top with pickled jalapeños for a smoky, fiery bowl.
Poblano and Corn Chili
Roast 2 poblano peppers and add 1 cup of frozen corn with the beans for a sweeter, more Southwestern spin that kids love.
How to Store Best High Protein White Chicken Chili
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The chili thickens as it chills; loosen with a splash of broth when reheating.
Freezer
Freeze in portioned containers for up to 3 months. Leave 1 inch of headspace, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 250F/120C) for 8-10 minutes, stirring often. Avoid boiling, which can split the dairy.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of raw chicken breasts?
Yes, and it cuts the cook time by about 20 minutes. Stir in 4 cups of shredded rotisserie chicken during the last 5 minutes of simmering so it warms through without drying out.
Q: How do I keep white chicken chili from curdling?
Always temper your dairy and add it off the heat. Whisk the Greek yogurt with a ladle of hot broth first, then stir it in once the burner is off, and never let the chili boil after the yogurt goes in.
Q: Is this white chicken chili healthy and high in protein?
Yes, each bowl has about 38 grams of protein and 285 calories. The protein comes from 2 pounds of chicken plus three cans of white beans, with Greek yogurt replacing heavy cream.
Q: Can I make this white chicken chili in a slow cooker?
Absolutely. Add everything except the yogurt and cream cheese to the slow cooker and cook on low for 6 hours or high for 3 hours, then shred the chicken and stir in the dairy with the heat off.
Q: What do you serve with white chicken chili?
Cornbread, warm flour tortillas, or tortilla chips are the classic pairings. For a lighter meal, serve it over cauliflower rice or with a simple cabbage slaw on the side.
If you make this Best High Protein White Chicken Chili, I'd love to hear how it turned out. Leave a comment with your favorite topping, and don't forget to pin the recipe for your next cozy dinner night.
Best High Protein White Chicken Chili
Best High Protein White Chicken Chili is a creamy, one-pot dinner with 38g of protein per bowl and bold green chile flavor your family will beg for.
🧂 Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 tbsp (30ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 (4oz/113g) cans diced green chiles, mild
- 4 cups (960ml) low-sodium chicken broth
- 3 (15oz/425g) cans cannellini beans, drained and rinsed
- 1 cup (240g) plain full-fat Greek yogurt
- 4 oz (113g) cream cheese, cubed and softened
📋 Instructions
- 1Sweat the aromatics — Heat the olive oil in a large Dutch oven over medium heat (350F/175C) for 2 minutes, then add the onion and cook 6-7 minutes until soft and translucent. Add the garlic and cook 60 seconds until fragrant but not browned.
- 2Bloom the spices — Stir in the cumin, oregano, and smoked paprika and toast for 30 seconds until the spices smell nutty and darken slightly. This step is what separates flat chili from deeply flavored chili.
- 3Simmer the chicken — Pour in the broth and green chiles, nestle in the chicken breasts, and bring to a bare simmer (about 200F/93C). Cover and cook 15-18 minutes, until the chicken reaches 165F/74C on an instant-read thermometer and shreds easily with a fork.
- 4Blend the creamy base — While the chicken cooks, blend 2 cans of beans with 1 cup of the broth from the pot until completely smooth, about 45 seconds. Set the remaining whole beans aside.
- 5Shred the chicken — Transfer the chicken to a bowl and shred it with two forks, then return it to the pot along with the bean puree and the whole beans. Simmer uncovered 10 minutes at 200F/93C until the chili coats the back of a spoon and bubbles gently at the edges.
- 6Melt in the dairy — Turn off the heat. Whisk the Greek yogurt with a ladle of hot broth, then stir it and the cream cheese into the pot until fully melted and glossy, about 2 minutes. Taste and season with salt and pepper.
- 7Finish and serve — Stir in a squeeze of lime and chopped cilantro. Ladle into bowls and top with avocado, shredded Monterey Jack, sour cream, and crushed tortilla chips.
