Forget heavy, cream-laden white chicken chili. This is the recipe that will change the game. We’re talking about a luxuriously creamy, deeply flavorful, and unbelievably satisfying High Protein White Chicken Chili that nourishes your body while delighting your taste buds, with options for Stovetop, Slow Cooker, and Instant Pot.

This is a true one-pot wonder, perfect for a cozy weeknight dinner, impressive enough for guests, and an absolute champion for meal prep. It’s a real food white chicken chili that delivers all the comfort you crave without any of the guilt.

Why This Recipe is Unbeatable

• Massive Protein Punch: With over 45 grams of lean protein per serving, it keeps you full, supports muscle growth, and crushes cravings.
• Incredibly Creamy (No Cream!): We use a secret, healthy ingredient to achieve a velvety texture without the heavy fat and calories.
• Versatile & Easy: Make it in 40 minutes on the stovetop, set-and-forget in the slow cooker, or get it done fast in the Instant Pot.
• Meal Prep Perfect: The flavors meld and get even better the next day, making it ideal for healthy lunches all week.
• Healthy & Wholesome: Packed with lean protein, fiber-rich beans, and savory spices, this is comfort food you can feel good about.

The Secret to a Healthy, Creamy Chili

The magic behind this recipe’s incredible texture? Plain Greek yogurt or blended cottage cheese. That’s right! We’re making a white chicken chili with cottage cheese (or yogurt) to create a thick, creamy base without a drop of heavy cream.

This simple swap not only slashes fat but also skyrockets the protein content. Experts at the Cleveland Clinic note that both are fantastic, heart-healthy, high-protein substitutions for cream, making this chili a nutritional powerhouse.

Key Ingredients for Success

• Shredded Chicken: A rotisserie chicken is your best friend for speed and flavor. You can also easily prepare your own by poaching or baking; these thin-sliced chicken breast recipes are a great place to start.
• White Beans: Cannellini or Great Northern beans work perfectly. They are not only creamy but also loaded with fiber and plant-based protein. The nutritional benefits of legumes and beans are well-documented, adding another layer of health to this dish. This is also a fantastic white chicken chili no corn recipe, focusing on the hearty texture of beans. For more corn-free ideas, check out our other chicken chili with no corn.
• Greek Yogurt or Cottage Cheese: Use full-fat plain Greek yogurt for the richest result, or blend full-fat cottage cheese until completely smooth for a similar effect.
• Green Chiles: Canned diced green chiles add a mild, tangy heat that is essential to the classic white chili flavor.
• Aromatics & Spices: Onion, garlic, cumin, oregano, and smoked paprika build a deep, savory foundation.

How to Make High Protein White Chicken Chili (Stovetop)

This simple, step-by-step process guarantees a perfect pot of chili every time.

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper or red pepper flakes (optional, for heat)
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (Cannellini or Great Northern), rinsed and drained
• 2 (4-ounce) cans diced green chiles
• 3 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1 cup plain Greek Yogurt or blended smooth Cottage Cheese
• 1 tablespoon fresh lime juice
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

• Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

• Bloom Spices: Stir in the minced garlic, cumin, oregano, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
• Simmer: Pour in the chicken broth, then add the rinsed and drained white beans and green chiles. Bring the mixture to a simmer.

• Create Creaminess: To create a thick base, remove about 1/3 of the bean mixture and blend it smooth in a blender, or use an immersion blender directly in the pot to partially blend the contents. Return the blended mixture to the pot and stir well.

• Add Chicken: Stir in the cooked, shredded chicken. Continue to simmer for 10-15 minutes, allowing the flavors to meld and the chili to thicken.

• Chef’s Tip for Deeper Flavor: For a richer broth, lightly brown the pre-cooked shredded chicken with the spices for a minute before adding the broth. A teaspoon of chicken bouillon powder can also add a wonderful umami boost.
• Temper the Dairy: Remove the pot completely from the heat. Let it cool for a minute, then carefully stir in the Greek yogurt or blended cottage cheese until fully incorporated and creamy. Crucially, do not boil the chili after this step to prevent curdling.

• Finish: Season with salt, black pepper, and fresh lime juice to taste. Serve hot, garnished with fresh cilantro.

Cooking Method Variations

Instant Pot Adaptation (Fastest Method)

1. Set your Instant Pot to Sauté mode. Add oil and cook the onion until soft (about 4-5 minutes). Stir in the garlic and spices and cook for 1 minute more until fragrant.
2. Press Cancel. Pour in 1/2 cup of the chicken broth and scrape the bottom of the pot to deglaze.
3. Add the remaining broth, beans, green chiles, and shredded chicken. Stir to combine.
4. Secure the lid, set the vent to Sealing, and cook on High Pressure for 5 minutes.
5. When finished, perform a quick pressure release.
6. Blend about 1/3 of the bean mixture for creaminess as described in the stovetop instructions.
7. Ensure the Keep Warm function is off. Let the chili cool for a minute, then stir in the Greek yogurt/cottage cheese and lime juice. Season and serve.

Slow Cooker Method (Set-and-Forget)

This recipe easily becomes a high protein chicken chili slow cooker meal.

1. Sauté the onion, garlic, and spices in a small pan as directed.
2. Transfer the sautéed aromatics to your slow cooker. Add the chicken broth, beans, green chiles, and shredded chicken.
3. Cook on Low for 4-6 hours or High for 2-3 hours.
4. Before serving, blend a portion of the chili for creaminess. Turn off the heat and stir in the Greek yogurt/cottage cheese, lime juice, and cilantro. For more slow cooker inspiration, see our classic Crockpot White Chicken Chili.

Toppings, Storage & Meal Prep

This chili is so rich, it’s a fantastic white chicken chili no cheese option. However, feel free to top it with avocado, sliced jalapeños, a dollop of extra Greek yogurt, or crispy tortilla strips.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, being careful not to bring it to a rolling boil. For longer storage, follow proper food safety tips for cooling and freezing to ensure quality.

High Protein White Chicken Chili

C. Sophie

A luxuriously creamy and satisfying white chicken chili made without heavy cream. This guilt-free comfort food is packed with 48g of lean protein, fiber, and flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 Servings

Calories 448 kcal

Ingredients

  

• 1 tablespoon olive oil or preferred cooking oil
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper or red pepper flakes optional, for heat
• 4 cups low-sodium chicken broth
• 2 15-ounce cans white beans (Cannellini or Great Northern), rinsed and drained
• 2 4-ounce cans diced green chiles
• 3 cups cooked shredded chicken (rotisserie chicken recommended)
• 1 cup plain Greek Yogurt or blended smooth Cottage Cheese high protein thickening agent
• Salt and black pepper to taste
• 1 tablespoon fresh lime juice
• Fresh cilantro chopped (for garnish)

Instructions

 

• . Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Bloom Spices: Stir in the minced garlic, cumin, oregano, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
• Simmer: Pour in the chicken broth, then add the rinsed and drained white beans and green chiles. Bring the mixture to a simmer.
• Create Creaminess: To create a thick base, remove about 1/3 of the bean mixture and blend it smooth in a blender, or use an immersion blender directly in the pot to partially blend the contents. Return the blended mixture to the pot and stir well.
• Add Chicken: Stir in the cooked, shredded chicken. Continue to simmer for 10-15 minutes, allowing the flavors to meld and the chili to thicken.
• Chef’s Tip for Deeper Flavor: For a richer broth, lightly brown the pre-cooked shredded chicken with the spices for a minute before adding the broth. A teaspoon of chicken bouillon powder can also add a wonderful umami boost.
• Temper the Dairy: Remove the pot completely from the heat. Let it cool for a minute, then carefully stir in the Greek yogurt or blended cottage cheese until fully incorporated and creamy. *Crucially, do not boil the chili after this step to prevent curdling.*
• Finish: Season with salt, black pepper, and fresh lime juice to taste. Serve hot, garnished with fresh cilantro.

Notes

Nutrition Facts (per serving):

• Calories: 448 kcal
• Protein: 48 g
• Fat: 12 g
• Carbohydrates: 35 g
• Fiber: 9 g

This high-protein recipe is significantly lighter than traditional cream-based chilis, utilizing Greek yogurt or cottage cheese for a substantial protein boost.

A typical serving provides approximately 45-55 grams of proteinfeatures lower saturated fats, and offers a strong source of dietary fiber from the white beans, generally keeping the calorie count under 450 per serving.

Keyword High Protein White Chicken Chili

Frequently Asked Questions

What to Serve With Your Chili

This chili is a complete meal on its own, but it pairs wonderfully with skillet cornbread, a simple green salad, or tortilla chips for dipping. For a truly impressive appetizer, this Artichoke, Spinach, and White Bean Dip shares similar flavors and is always a crowd-pleaser.