Healthy High Protein White Chicken Chili shows up in the best ways: weeknight comfort, post-workout recovery, or an easy weekend supper when you want something soothing but still light. It’s creamy without feeling heavy and hearty without being stodgy. If you love dinners that are simple to pull together but taste thoughtful, you’ll appreciate the balance here. For another protein-packed chicken weeknight idea, try this high-protein chicken orzo that I turn to when I want something with a little more pasta.
The first spoonful is savory and slightly smoky from the chili powder, rounded by creamy Greek yogurt or light cream. The white beans and shredded chicken give it a satisfying body, and a bright sprinkle of cilantro lifts the whole bowl. It’s the kind of recipe that makes you slow down and savor a simple, nourishing meal.
Kitchen Essentials You’ll Need
This is comfort food that doesn’t demand a fancy arsenal of tools. A few well-chosen kitchen essentials make the process smooth and enjoyable. A heavy-bottomed pot helps the flavors develop without scorching. A good wooden spoon and a sharp chef’s knife keep prep pleasant. A ladle for serving just feels right.
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or heat-safe spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Can opener and colander for rinsing beans
These simple tools let you focus on the aromas and textures as the chili comes together. The pot’s even heat makes it easy to sauté the onion until translucent and to simmer the broth slowly so the flavors marry. I like to keep a small bowl nearby for my chopped cilantro and another for seasoning adjustments. It keeps the process calm and tidy.
Healthy High Protein White Chicken Chili Ingredients
Healthy High Protein White Chicken Chili Ingredients
Use these ingredients as written for a reliable, comforting chili that’s light on fuss and big on flavor. The list below includes the exact items you’ll need to get this on the table fast.
2 cups cooked chicken, shredded, 1 can white beans, rinsed and drained, 1 can corn, drained, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken broth, 1 cup light cream or Greek yogurt, 1 tsp cumin, 1 tsp chili powder, Salt and pepper to taste, Olive oil for cooking, Chopped cilantro for garnish (optional)
I like to use rotisserie chicken for speed or roast my own when I have time. The white beans add creaminess and body while keeping the dish high in protein. The corn offers sweet pops of texture. Light cream or Greek yogurt gives the chili its silky finish; Greek yogurt also boosts protein and tang. Olive oil keeps the sauté gentle and fragrant. Salt and pepper are simple but essential tools for bringing everything into harmony.
Step-by-Step Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. You should see the oil shimmer slightly when it’s ready, and it will smell fruity and warm as it coats the pan.
- Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes. Watch for the onions to soften and turn glossy; the garlic will become aromatic without browning.
- Stir in the shredded chicken, white beans, corn, cumin, chili powder, salt, and pepper, mixing together for about 2 minutes. The spices will bloom on contact and you’ll notice the mixture takes on a warm, golden hue.
- Pour in the chicken broth and bring to a gentle boil. Tiny bubbles should rise around the edge of the pot, and the steam will carry the scent of the broth and spices.
- Once boiling, reduce the heat and let simmer uncovered for 20-30 minutes, stirring occasionally. The surface will settle into a gentle ripple as flavors meld and the soup slightly thickens. Taste halfway through and adjust seasoning if needed.
- Stir in the light cream or Greek yogurt before serving. This will soften the spices and create a creamy texture. If using yogurt, temper it by stirring a spoonful of hot broth into the yogurt first so it blends smoothly without curdling.
- Serve hot, garnished with chopped cilantro if desired. Spoon into warm bowls and notice the silky broth cling to the chicken and beans.
Fun Variations You Can Try
There are so many ways to make this chili your own. Swap, tweak, or add to create different textures and flavors.
- Add a diced poblano or green bell pepper with the onions for a vegetal lift.
- For extra heat toss in a chopped jalapeño or a pinch of cayenne along with the chili powder.
- Swap half the white beans for cannellini and add a handful of chopped kale during the simmer for extra greens.
- Use smoked paprika instead of chili powder for a smoky character without heat.
- Make it dairy-free by stirring in canned coconut milk at the end instead of light cream or Greek yogurt.
- For a thicker stew-like texture, mash a cup of the beans against the side of the pot and stir back in.
- Turn it into a slow cooker recipe by combining everything except the cream/yogurt and simmering on low for 4-6 hours, then adding the cream at the end.
These swaps keep the core comforting profile but let you tailor the bowl to your mood. I often add a squeeze of lime and a sprinkle of sharp cheese for a little indulgence. If you want more chicken-forward dishes, consider pairing it with my favorite creamy oven-baked chicken thighs for a Sunday meal that stretches into leftovers.
How I Love to Serve It
There’s a certain joy in the little details of serving this chili. I always bring out shallow soup bowls so the steam can rise and the toppings look inviting. A scattering of cilantro brightens the bowl, and a wedge of lime adds a lively citrus note.
- Serve with warm corn tortillas or crusty bread for dipping.
- Offer shredded cheddar, diced avocado, and a dollop of extra Greek yogurt as toppings.
- A side salad with crunchy greens and citrus vinaigrette keeps the meal balanced.
- For a cozy family meal, set out bowls of toppings and let everyone garnish their own.
I like to set the table with cloth napkins on chilly evenings. The atmosphere matters; even a simple bowl of soup feels special when the kitchen smells like spices and there’s soft light. This chili makes great leftovers: the flavors deepen overnight, and I sometimes spoon it over baked sweet potatoes for a different dinner the next day.
Helpful Tips from My Kitchen
I’ve learned a few small tricks that keep this chili reliably delicious and easy to make.
- Always taste and adjust. Salt is the flavor anchor, so add a little at a time and re-taste as the chili simmers.
- If your broth tastes thin, simmer a bit longer uncovered to concentrate flavors.
- When using Greek yogurt, temper it with hot broth to prevent curdling. Stir a spoonful of hot liquid into the yogurt, then whisk it back into the pot.
- Prep your toppings in advance so the final assembly feels fast and joyful.
- Store cooked chicken shredded in the fridge for up to 3 days or freeze in portions to have on hand for quick dinners.
- To save time, use canned beans and rotisserie chicken. They keep the flavor honest while cutting prep.
- If you like a silky finish, blitz a small portion of the soup in a blender and stir it back in to add body.
Cooking should feel encouraging, not stressful. Small adjustments like these make a big difference in the final bowl. If your first attempt isn’t perfect, don’t worry—this recipe is forgiving and improves with practice and personal tweaks.
Important Cooking Reminders
- Always heat the oil until shimmering before adding onions to prevent sticking and to coax out sweetness.
- When reheating, warm gently on low to medium heat and add a splash of broth if the chili has thickened.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.
- Avoid adding yogurt to extremely high heat to prevent separation; temper it first.
- Check canned beans for added salt; reduce added salt accordingly.
- Use caution when simmering soups to prevent splatters; keep a lid nearby.
- Reheat frozen portions thoroughly to an internal temperature of 165°F for safety.
Nutritional Information (Estimated)
This bowl is designed to be satisfying and protein-forward without being heavy. Estimated per serving (makes about 4 servings): calories around 350–420 depending on whether you use light cream or Greek yogurt; carbohydrates approximately 25–30g from beans and corn; fat around 10–18g depending on cream choice; protein roughly 30–35g from the chicken and beans. Using Greek yogurt keeps calories and fat on the lower side while boosting protein, making it a smart option for balanced meals.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 hearty servings
Common Questions You Might Have
What can I substitute for white beans if I have an allergy? You can swap white beans for cooked lentils or chickpeas if tolerated. Lentils will break down a bit and make the chili creamier, while chickpeas will add a nuttier texture. If you need a lower-carb option, use extra shredded chicken and more corn or diced zucchini for bulk.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, combine everything except the light cream or Greek yogurt and cook on low for 4–6 hours. Add the cream or yogurt at the end. For an Instant Pot, use the sauté function for the onions and garlic, then add remaining ingredients and cook on high pressure for 8 minutes with a natural release for 10 minutes. Stir in the cream afterward.
How do I keep the yogurt from curdling when I add it? Temper the yogurt by stirring a small amount of the hot broth into the yogurt until it’s warmed. Then whisk that mixture back into the pot. Also, remove the pot from direct heat or reduce it to low before adding yogurt to help it incorporate smoothly.
Conclusion
When the first bowl of Healthy High Protein White Chicken Chili cools enough to cradle, you get a moment of quiet contentment. The warmth of the broth, the soft pull of shredded chicken, the little sweet bursts of corn, and the gentle thrum of cumin all combine into a soothing, nourishing spoonful. This recipe lives in my weeknight rotation because it is kind to busy schedules and generous to hungry mouths.
What I love most is how adaptable it is. Little substitutions turn it into a dairy-free bowl, a heartier stew, or an extra-spicy kick when needed. The ritual of chopping an onion, stirring spices until they bloom, and letting the house fill with that familiar, savory aroma is as comforting as the food itself. I hope this chili finds its way into your rotation and becomes one of those recipes you reach for when you want a hug on a chilly evening. Share it with friends, tuck it into leftovers, and savor the simple goodness.
Print
Healthy High Protein White Chicken Chili
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein, Gluten-Free
Description
A creamy and hearty white chicken chili that’s high in protein, perfect for weeknight comfort or post-workout recovery.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can white beans, rinsed and drained
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup light cream or Greek yogurt
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for cooking
- Chopped cilantro for garnish (optional)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and minced garlic, sauté until translucent and fragrant (about 3-4 minutes).
- Stir in shredded chicken, white beans, corn, cumin, chili powder, salt, and pepper; mix for 2 minutes.
- Pour in chicken broth and bring to a gentle boil.
- Once boiling, reduce heat and let simmer uncovered for 20-30 minutes, stirring occasionally.
- Stir in light cream or Greek yogurt before serving, tempering the yogurt if using.
- Serve hot, garnished with chopped cilantro if desired.
Notes
Use rotisserie chicken for quick prep and canned beans for convenience. For varied textures, try different bean types or veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken chili, high protein, comforting recipes, healthy dinner