High Protein White Chicken Chili Recipe tastes creamy, cozy, and a little spicy, with tender chicken and beans in a rich, protein-packed broth. It works perfectly for busy weeknights, meal prep Sundays, or game day, and you can get it on the table in about 40 minutes. I have cooked some version of this chili for so many winters that my friends now text me when the temperature drops below 60 degrees.
Why Make This High Protein White Chicken Chili Recipe at Home
Homemade high protein white chicken chili gives you full control over the ingredients, the spice level, and the protein count. You skip mystery thickeners and extra sodium, and you load the pot with lean chicken, beans, and Greek yogurt for a satisfying bowl that actually keeps you full.
You also stretch your grocery budget, since one pot feeds a crowd or covers lunches for days. Leftovers taste even better, so you cook once and eat well all week.
“This High Protein White Chicken Chili Recipe tastes rich and comforting but keeps me full for hours, so it stays in my regular rotation. ★★★★★”
Ingredients You Need
Protein and base
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion, diced
- 1 medium jalapeño, seeded and minced
- 1 medium poblano pepper, seeded and diced (or extra bell pepper if you want mild heat)
- 1 small green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breast, cut in small cubes
- You can use boneless skinless chicken thighs for extra flavor and tenderness.
- Rotisserie chicken works as a shortcut; add it in step 3 so it does not overcook.
Spices and flavor
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander (optional but tasty)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or more if you like it spicy
Liquid and creamy elements
- 4 cups low sodium chicken broth
- I like Better Than Bouillon roasted chicken base for strong flavor without cluttered ingredients.
- 1 can (4 ounces) diced green chiles, mild or hot
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup canned corn, drained, or frozen corn
- 3/4 cup plain nonfat Greek yogurt
- Use 2 percent or whole milk Greek yogurt for a richer texture.
- 1/2 cup reduced fat cream cheese, softened and cubed
- Neufchâtel cheese works well and keeps the chili lighter.
Fresh finish
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Optional toppings: extra cilantro, sliced green onion, diced avocado, shredded reduced fat cheddar or Monterey Jack, crushed tortilla chips, plain Greek yogurt or light sour cream
Equipment list
- Large heavy pot or Dutch oven
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Small bowl for tempering Greek yogurt
- Airtight containers for leftovers
Tips & Mistakes
- Brown the chicken in a single layer so it sears and builds flavor instead of steaming.
- Sauté the onions and peppers until they turn soft and slightly golden, since that sweetness balances the spice.
- Toast the spices in the pot for 30 to 60 seconds; this step wakes them up and deepens the flavor.
- Use low sodium broth so you control the salt level and avoid a salty surprise at the end.
- Mash a scoop of beans with a fork and stir them in if you want thicker chili without extra cream cheese.
- Temper the Greek yogurt with warm broth before you add it to the pot so it stays smooth and does not curdle.
- Keep the heat on low after you add dairy; high heat can cause separation and grainy texture.
- Taste near the end and adjust salt, lime juice, and cayenne so the chili tastes bright, not flat.
- Cut the chicken into small, even pieces so it cooks quickly and stays tender.
- Store leftovers in shallow containers so they cool fast and keep a better texture.
How to Make High Protein White Chicken Chili
1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, jalapeño, poblano, and bell pepper. Cook until soft and lightly golden, about 7 to 8 minutes, and stir often so they do not burn. Stir in garlic and cook 1 minute until it smells fragrant.
2: Toast spices and brown the chicken
Add cumin, chili powder, smoked paprika, oregano, coriander, salt, black pepper, and cayenne to the pot. Stir for 30 to 60 seconds so the spices toast and coat the veggies. Push the veggies to the sides of the pot and add the chicken in a single layer. Cook 5 to 6 minutes, stirring a few times, until the chicken cubes look opaque and lightly browned on the edges.
3: Add broth, beans, and simmer
Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits. Add diced green chiles, white beans, chickpeas, and corn. Stir everything together and bring the mixture to a gentle simmer. Reduce heat to medium low and simmer 15 to 20 minutes, until the chicken cooks through and the flavors blend.
4: Thicken and add creamy ingredients
Scoop about 1/2 cup of beans from the pot and mash them in a small bowl with a fork, then stir them back in to thicken the chili. In another small bowl, whisk Greek yogurt with a ladle of hot broth from the pot until smooth. Turn the heat to low and stir in the tempered yogurt and cream cheese cubes. Stir until the cream cheese melts and the chili turns creamy and thick.
5: Finish with lime and herbs
Turn off the heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning with more salt, lime, or cayenne if you want extra brightness or heat. Let the chili sit for 5 minutes so it thickens slightly. Ladle into bowls and add your favorite toppings.
Variations I’ve Tried
I swap the chicken for ground turkey when I want a slightly richer flavor that still stays lean and high in protein. I also use extra beans and skip the meat for a vegetarian high protein white chili, and I bump up the Greek yogurt and add a scoop of quinoa for extra staying power. On busy nights I toss everything into a slow cooker with raw chicken thighs, cook on low for 6 to 7 hours, then shred the chicken and stir in the dairy at the end.
For a low carb version I cut the beans in half and add extra chicken and cauliflower florets, which soak up the flavor and keep the texture hearty. When I cook for spice lovers, I add chipotle powder and hot green chiles, then set out cooling toppings like avocado and extra yogurt so everyone customizes their own bowl.
How to Serve High Protein White Chicken Chili
Serve this high protein white chicken chili hot in deep bowls with a squeeze of fresh lime and a shower of cilantro. Add toppings like diced avocado, shredded cheese, sliced green onion, and a spoonful of Greek yogurt for extra creaminess and protein. Pair it with warm corn tortillas, tortilla chips, or a slice of crusty bread, plus a side of crisp salad or sliced cucumbers for freshness. I also pack it in thermoses for school or work lunches, since it stays warm and keeps you full all afternoon.
How to store
- Cool the chili to room temperature within 1 to 2 hours, then transfer it to airtight containers.
- Store in the fridge for up to 4 days; the flavors deepen and the texture stays creamy.
- Freeze in freezer safe containers or zip bags for up to 3 months, and leave a little space at the top for expansion.
- Thaw overnight in the fridge, then reheat gently on the stove over medium low heat, and stir often so the dairy stays smooth.
- If the chili thickens a lot after chilling, stir in a splash of broth or water during reheating until it reaches your favorite consistency.
High Protein White Chicken Chili
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic and jalapeños and cook for 1 minute until fragrant.
- Add the diced chicken, cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside, about 5–7 minutes.
- Pour in the chicken broth, then add the white beans and corn. Stir to combine and bring the mixture to a simmer.
- Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the chicken is cooked through and flavors have melded.
- In a small bowl, whisk together the Greek yogurt and cream cheese (if using) until smooth. Ladle a small amount of hot broth from the pot into the yogurt mixture and whisk to temper.
- Stir the tempered yogurt mixture back into the pot until the chili is creamy. Do not boil after adding to prevent curdling; keep on low heat for 3–5 minutes to warm through.
- Stir in the lime juice and cilantro. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve hot with your favorite toppings such as extra cilantro, diced jalapeños, or a squeeze of lime.
Notes
Approximate per 1 of 6 servings: 320 calories; fat 9 g; saturated fat 3 g; carbohydrates 24 g; fiber 6 g; sugars 4 g; protein 38 g; sodium 540 mg. Values will vary based on brands, add-ins, and portion size.