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Best High Protein White Chicken Chili – Creamy, Hearty & Ready in 30 Minutes

This High Protein White Chicken Chili is a creamy, comforting twist on classic chili—packed with tender shredded chicken, hearty white beans, and a flavorful blend of green chilies, garlic, and warm spices. Greek yogurt or cream cheese adds creaminess without the heaviness, while lean chicken and white beans make it a protein powerhouse. Ready in just 30 minutes, it’s perfect for a cozy weeknight dinner or meal prep! 🌿✨
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🍗 Main Ingredients
  • 1 tbsp olive oil
  • 1 lb cooked chicken breast shredded (or rotisserie chicken)
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 15 oz each white beans, drained and rinsed
  • 1 can 4 oz diced green chilies
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
🥛 Creamy Base
  • ½ cup plain Greek yogurt or 4 oz cream cheese softened
🌿 Optional Garnish
  • Chopped cilantro
  • Sliced jalapeños
  • Lime wedges
  • Shredded Monterey Jack or cheddar cheese
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Equipment

  • Large Dutch oven or pot
  • Wooden spoon or spatula
  • Measuring cups & spoons

Method
 

Step 1: Sauté Aromatics
  1. In a large pot over medium heat, heat olive oil.
  2. Add diced onion and cook 3–4 minutes until softened.
  3. Stir in minced garlic; cook 30 seconds until fragrant.
Step 2: Build the Chili
  1. Add shredded chicken, white beans, green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper.
  2. Stir to combine and bring to a simmer.
Step 3: Simmer & Thicken
  1. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and flavors meld.
Step 4: Make It Creamy
  1. Remove from heat.
  2. Stir in Greek yogurt or cream cheese until melted and creamy.
  3. Adjust seasoning with additional salt and pepper, if needed.
Step 5: Serve
  1. Ladle into bowls.
  2. Top with cilantro, jalapeños, cheese, or a squeeze of lime.
  3. Enjoy hot!

Notes

🥄 Variations
Extra Veggies: Add corn, diced zucchini, or baby spinach.
Spicy Kick: Stir in ½ tsp cayenne or hot sauce.
Slow Cooker: Combine ingredients (except creamy base) in slow cooker; cook on low 4–6 hours, stir in yogurt or cream cheese before serving.
Dairy-Free: Use coconut cream instead of dairy.
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Warm in a pot over medium or microwave until heated through.
Freezer: Freeze cooled chili in airtight containers for up to 3 months; thaw overnight before reheating.
❓ 10 FAQs
Can I use raw chicken?
Yes—simmer raw chicken breasts with broth and seasonings until cooked through, then shred.
Can I make it vegetarian?
Yes—replace chicken with more beans and use veggie broth.
What white beans work best?
Cannellini or Great Northern beans.
Can I make it thicker?
Mash some beans before adding creamy base.
Is it spicy?
Mild as written—adjust green chilies or chili powder for heat.
Can I use leftover turkey?
Yes—perfect for Thanksgiving leftovers!
What toppings go best?
Avocado, tortilla strips, or sour cream.
Is it gluten-free?
Yes—just ensure broth and toppings are gluten-free.
Can I double the recipe?
Absolutely—use a large pot.
How much protein per serving?
Around 30–35g per serving, depending on chicken and beans.
📝 Conclusion
This High Protein White Chicken Chili is creamy, hearty, and packed with lean protein—perfect for a quick weeknight meal that’s cozy and satisfying. You’ll love the tender chicken, creamy broth, and bold flavor in every bite! 🍗🥣