High-protein white chicken chili is the perfect recipe that will keep you fueled and full on a cold day! Full of tender chicken, creamy broth, delicious beans, and flavorful green chilis. Almost 33 grams of protein per serving and bursting with delicious southwest flavors!
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You'll Love This Healthy White Chicken Chili Recipe!
- White bean chicken chili is a delicious and easy soup recipe!
- Easy to make on the stovetop in a large pot.
- Uses up leftover chicken!
- Delicious broth with a creamy consistency.
- Simple ingredients and uses up pantry staples.
- It is an easy dinner that is perfect for meal prep.
- A no-brainer weeknight meal to add to your meal plan!
- No cream cheese!
- High protein! 33 grams of protein per serving.
- White bean chili tastes even better the next day!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Cannellini Beans. Sometimes labeled as Great Northern Beans or White Beans. Rinse canned beans before using. This recipe uses one can of beans.
- Plain Greek yogurt. Greek yogurt replaces sour cream to thicken the white chicken chili while also adding protein.
- Chicken breasts. I like using cooked chicken breast or rotisserie chicken to make this chili recipe super easy. Chicken thighs also work well!
- Mild green chiles or green chilis. These delicious peppers add a tiny bit of heat, some smoky flavor, and a bit of tangy flavor.
- Yellow onion. Onion adds delicious flavor to the base of this easy white chicken chili. It also provides a great depth to the broth.
- Chicken broth. I really love to use organic chicken bouillon or homemade bone broth. Use whatever broth you have on hand!
- Fresh cilantro: Adds the perfect layer of fresh flavors. You can always omit the cilantro if you are not a fan.
- Seasonings: Cumin, chili powder, and salt and pepper season this high-protein white chicken chili to perfection!
Variations
- Use pinto beans or black beans instead of white beans.
- Add in some red pepper flakes for additional heat.
- Swap the green chiles for chopped bell pepper for a mild chicken chili.
- Stir in some roasted fresh corn for an even more hearty texture.
- For a super creamy, thick texture use a higher-fat Greek yogurt or use a portion of cream cheese in place of Greek yogurt.
How to Make High-Protein White Chicken Chili
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Saute the diced yellow onions over medium heat in a bit of olive oil. Once they have begun to brown, add in the garlic and saute until fragrant.
- Add the chicken broth, white beans, and the spices and stir. Reduce the heat and allow the broth to simmer for 10 to 15 minutes.
- Add the cooked chicken and allow it to heat through for 2-3 minutes.
- Turn off the heat and stir in the Greek yogurt/water mixture.
Crock Pot Instructions
- Saute the onions in olive oil in a skillet on the stove. Saute for 3-4 minutes before adding the garlic and sauteeing for 1 minute.
- Add the onions and garlic to the Crock Pot. Place raw chicken over top and then pour in the chicken broth. Add in the seasonings, drained beans, and chiles.
- Slow cook on low for 3-4 hours or until the chicken is cooked and pulled apart. Shred the chicken and return it to the crock.
- Turn off the heat (or turn to warm) and stir in the Greek yogurt/water mixture.
Instant Pot Instructions
- Turn the Instant Pot on Saute mode. Add the olive oil and saute the onions for 3-4 minutes. Then add the garlic and saute for an additional minute.
- Using raw chicken, add the meat, seasonings, and chicken broth.
- Add in the drained beans and green chiles.
- Cook on Manual High for 10 minutes and then allow a natural release. Remove the chicken to shred and then return to the pot.
- Carefully remove the pot from the heat and stir in the Greek yogurt/water mixture.
Storage, Freezing, and Reheating
- Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing. To freeze allow the soup to cool to room temperature before storing it in freezer-safe containers for up to 3 months.
- Reheating. Reheat leftovers in the microwave or on the stovetop over low heat.
Favorite Toppings for White Chicken Chili
- Crushed tortilla chips. Adds the perfect crunch and saltiness.
- Cheese. Shredded cheddar, cojita, or Monterey Jack cheese all work well.
- Lime juice. A squeeze of lime juice adds a delicious fresh flavor.
- Chopped jalapenos. Adds additional heat and flavor.
- Avocado or guacamole. These add some additional creaminess and are sources of healthy fats.
Other Expert Tips
- Use an immersion blender to blend the beans and onions for a super creamy texture.
- Serve with cornbread and a green salad!
Recipe FAQs
What is white chili?
White chili is a version of red chili that uses white beans such as cannellini beans instead of red beans like kidney beans.
It also uses a base of cream cheese, heavy cream, sour cream, or Greek yogurt as opposed to a tomato base.
Mild green chiles are often used when making white chicken chili.
Does white chicken chili have protein?
Yes! Traditional white chicken chili has protein from the chicken. This high-protein white chicken chili has even more protein thanks to the Greek yogurt added to the creamy broth.
Is chili good for a high-protein diet?
Chili is a delicious and filling meal for any high-protein diet. You can make this recipe for lunch or try adding some ground beef or ground turkey to our Ninja Foodi chili for a high-protein chili recipe.
Try some of our other high-protein recipes like high-protein chicken salad, high-protein boat dip, protein waffles, and high-protein buffalo chicken dip!
What beans are best for white chicken chili?
I prefer cannellini beans or great northern beans for this recipe.
Other Soup Recipes to Try!
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High-Protein White Chicken Chili
High-protein white chicken chili is a cozy and healthy soup recipe that will keep your family full and fueled! Bursting with flavors of tender chicken, creamy broth, hearty beans, and chiles, this cozy chili recipe will be a dinnertime winner!
Servings 4 servings
Calories 338kcal
Ingredients
- 2 tablespoon olive oil
- 15 oz. white beans rinsed
- 2 cups chicken broth
- ½ large onion diced
- 2 cloves garlic minced
- 4 oz. green chiles
- 1 cup nonfat Greek yogurt (plain)
- 1 cup water
- ¼ cup cilantro chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- 12 oz. cooked chicken
Instructions
Stovetop Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onions and saute for 3-5 minutes. Add the garlic and saute for an additional minute.2 tablespoon olive oil, ½ large onion, 2 cloves garlic
- Pour in the chicken broth, cumin, and chili powder and stir. Add the white beans and chilis and stir. Reduce heat to medium-low and cook for about 10 minutes.15 oz. white beans, 2 cups chicken broth, 1 teaspoon cumin, 1 teaspoon chili powder, 4 oz. green chiles
- While the soup is cooking, combine the Greek yogurt and water and set aside. Stir in the cooked chicken after 10 minutes and allow it to heat, about 2-3 minutes.1 cup nonfat Greek yogurt (plain), 1 cup water, 12 oz. cooked chicken
- Remove the pot from the heat and after about 2-3 minutes stir in the Greek yogurt/water mixture. Stir then season with salt and pepper to taste. Top with cilantro and serve.¼ cup cilantro, salt and pepper
Instant Pot Instructions
- Turn the Instant Pot on Saute mode. Add the olive oil and saute the onions for 3-4 minutes. Then, add the garlic and saute it for an additional minute.
- Using raw chicken, add the meat, seasonings, and chicken broth.
- Add in the drained beans and green chiles.
- Cook on Manual High mode for 10 minutes and then allow the pot to naturally release. Remove the chicken to shred it and then return to the pot.
- Carefully remove the pot from the heat and stir in the Greek yogurt/water mixture. Season with cilantro, salt, and pepper to taste.
Crock Pot or Slow Cooker Instructions
- Saute the onions in olive oil in a skillet on the stove. Saute for 3-4 minutes before adding the garlic and sauteeing it for 1 minute.
- Add the onions and garlic to the Crock Pot. Place the raw chicken over the top and pour in the chicken broth. Stir in the seasonings, drained beans, and chiles.
- Slow cook on low for 3-4 hours or until the chicken is cooked to 165 F and pulls apart. Shred the chicken and return it to the crock.
- Turn off the heat and stir in the Greek yogurt/water mixture. Stir in cilantro and season with salt and pepper.
Notes
I prefer to use roasted chicken in this recipe rather than boiling the chicken in the chili. Use this recipe for quick-cooked chicken breast, rotisserie chicken breast, or leftover chicken.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze cooled soup for up to 3 months in the freezer using freezer-safe containers.
Reheat in the microwave in 60 second increments or on the stovetop on low until heated through.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 29.4g | Protein: 32.5g | Fat: 10.2g
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