Name: High Protein White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless chicken breasts or thighs; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 (4 oz) cans diced green chilies; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 4 cups chicken broth; 2 (15 oz) cans white beans, drained and rinsed; 4 oz cream cheese; 3/4 cup plain Greek yogurt; Salt and pepper to taste; Shredded cheese, cilantro, and lime for topping

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for the Best Results
Storage and Reheating
Frequently Asked Questions

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High Protein White Chicken Chili

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There’s something about a pot of white chicken chili simmering on the stove that just feels like home. This version packs in serious protein without losing any of that creamy, cozy comfort you want from a bowl of chili. It’s the kind of recipe you’ll make once and then keep coming back to all winter long.

Why You’ll Love This Recipe

This chili is hearty enough to actually keep you full, thanks to a big dose of shredded chicken, beans, and a sneaky protein boost that doesn’t change the flavor at all. It comes together in one pot, which means fewer dishes and less stress on a weeknight. And honestly, the flavor is just really good — savory, a little tangy, with that creamy white chili base that feels indulgent even though it’s packed with good stuff.

It’s also incredibly forgiving. You can throw it together on the stovetop, let it hang out in a slow cooker, or even use an Instant Pot if you’re short on time. However you make it, it turns out great.

Ingredients You’ll Need

The base of this chili starts with boneless chicken breasts or thighs — thighs will give you a little more richness, but breasts keep things leaner if that’s your goal. You’ll shred the chicken after cooking, so don’t worry about cutting it perfectly beforehand.

White beans are the classic choice here, and cannellini or great northern beans both work beautifully. They add fiber and a creamy texture once they start to break down a bit in the pot. For the protein boost, a scoop of plain Greek yogurt or a splash of cottage cheese blended smooth stirred in at the end adds a noticeable protein bump without making the chili taste like a smoothie gone wrong. It just makes everything creamier.

Green chilies, onion, garlic, and cumin build the flavor foundation, while chicken broth keeps everything saucy. A little cream cheese or a splash of milk at the end rounds out that classic white chili creaminess. Feel free to swap in whatever peppers you have on hand if you like more heat — jalapeños work great if you want a kick.

Tips for the Best Results

💡 Tip: don’t skip searing the chicken before it simmers. Those browned bits at the bottom of the pot add a ton of flavor that plain boiled chicken just won’t give you.

Shred the chicken with two forks right in the pot once it’s cooked through — it soaks up more of that broth flavor that way. If you’re using Greek yogurt for the protein boost, stir it in at the very end off the heat so it doesn’t curdle or separate.

Let the chili simmer uncovered for the last ten minutes or so if you want it thicker. It really does make a difference in texture, and it gives the beans time to break down and thicken things up naturally.

Storage and Reheating

This chili keeps beautifully in the fridge for up to four days in an airtight container. It actually tastes even better the next day once the flavors have had time to sit together.

📌 Note: if you added Greek yogurt, reheat gently over low heat on the stove rather than the microwave on high, since dairy can separate if it heats too fast. A slow reheat with a little extra broth or milk stirred in will bring it right back to that creamy consistency.

You can also freeze this chili for up to three months. Just leave out the dairy before freezing and stir it in fresh after reheating for the best texture.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes. Add everything except the dairy and cook on low for six to seven hours, then stir in the yogurt or cream cheese at the end.

What can I use instead of Greek yogurt for protein?
Cottage cheese blended until smooth works great, or you can use a plain unflavored protein powder if you want to keep things simple.

Is this chili spicy?
As written, it’s mild with just a gentle warmth from the green chilies. Add jalapeños or a pinch of cayenne if you want more heat.

Can I use rotisserie chicken to save time?
Absolutely. Just skip the searing step and add the shredded rotisserie chicken in with the beans and broth to simmer and soak up flavor.

product: Dutch Oven
description: A heavy-bottomed Dutch oven gives you even heat for searing the chicken and a wide base perfect for simmering this chili to the right consistency.

Recipe