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A close-up, appetizing image of creamy white chicken chili topped with fresh cilantro and Greek yogurt in a rustic bowl.
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High Protein White Chicken Chili

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.
Course Dinner, Main Course
Cuisine American
Keyword High Protein White Chicken Chili
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 448kcal
Author C. Sophie

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.