BEST HIGH PROTEIN WHITE CHICKEN CHILI

Achieving a creamy, flavorful white chicken chili that’s also packed with protein can feel like a culinary tightrope walk. But fear not, fellow food enthusiasts, because I’ve cracked the code, and I’m here to share the definitive guide to making the BEST high-protein white chicken chili you’ve ever tasted.

Unlocking the Creaminess: The Science Behind a Superior Chili

The secret to an amazing white chicken chili lies in understanding how to build flavor and achieve a creamy texture without relying solely on high-fat ingredients. The key is a multi-pronged approach that focuses on:

• Protein Power: Chicken breast provides the lean protein base, while additions like Greek yogurt and white beans further boost the protein content and contribute to the creamy texture.
• Flavor Foundation: Aromatics like onion, garlic, and jalapeño form the base, while spices like cumin, chili powder, and oregano build depth. Don’t underestimate the power of a good chicken broth!
• Creamy Texture: Blending a portion of the chili helps create a smooth, velvety consistency. The addition of Greek yogurt at the end adds tang and richness without excessive fat. A touch of cornstarch slurry ensures a perfect thickness.
• Acidity Balance: A squeeze of lime juice brightens the flavors and balances the richness of the chili.

The Ultimate High Protein White Chicken Chili Recipe

Yields

6-8 servings

Prep Time

20 minutes

Cook Time

35 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can great northern beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1/4 cup nonfat Greek yogurt, plus more for garnish
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño (if using) and cook for 1 minute more, until fragrant.
2. Bloom Spices: Stir in cumin, chili powder, oregano, and cayenne pepper (if using) and cook for 30 seconds, until fragrant.
3. Build the Base: Pour in chicken broth, great northern beans, and cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend for Creaminess: Using an immersion blender, carefully blend about 2 cups of the chili until smooth. Alternatively, transfer 2 cups of the chili to a blender and blend until smooth, then return to the pot.
5. Add Chicken and Corn: Stir in shredded chicken and frozen corn. Simmer for 5 minutes more, until heated through.
6. Thicken and Finish: In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour into the chili and stir until thickened, about 1 minute. Remove from heat.
7. Stir in Flavor: Stir in cilantro, Greek yogurt, and lime juice. Season with salt and pepper to taste.
8. Serve: Ladle into bowls and garnish with additional cilantro and Greek yogurt, if desired.

The Investigation: My Quest for the Perfect High-Protein White Chicken Chili

The Early Disasters: Thin and Watery

My first few attempts were a disaster. I’d throw everything into a pot, simmer, and end up with a thin, watery soup that tasted vaguely of chicken and disappointment. Like many of you, I initially thought more broth meant better flavor, but I quickly learned that it just diluted everything. I also mistakenly believed that adding more spices would automatically equate to a more flavorful chili. It didn’t.

The Bean Breakthrough: Creaminess Unlocked

Then, I had an “Aha!” moment when I realized the power of beans. Not just for protein, but for texture. By blending a portion of the beans with the broth, I could create a naturally creamy base without relying on heavy cream or cheese. This was a game-changer! I started experimenting with different types of white beans, eventually settling on a combination of great northern and cannellini for their complementary textures and flavors. I considered adding cream cheese like in Keto Chicken Cream Cheese Soup, but ultimately decided against it to keep the protein high and fat lower.

Chicken Choices: From Boiled to Rotisserie

The chicken was another hurdle. Boiling chicken breasts resulted in bland, rubbery meat. I tried poaching them in broth, which was slightly better, but still lacked depth. The solution? Rotisserie chicken! The pre-cooked, flavorful chicken added a depth of flavor that I couldn’t achieve otherwise. Plus, it saved me time and effort. I’ve even used leftover chicken from making White Chicken Rice Soup to reduce waste.

Spice Sensations: Finding the Right Balance

Spice was also a learning curve. I initially went overboard, resulting in an overwhelmingly spicy chili that masked all the other flavors. I learned to be more restrained, focusing on layering the spices rather than just dumping them all in at once. Blooming the spices in oil before adding the broth was another crucial step, as it released their aromas and intensified their flavor. I found inspiration in the spice profile of Chicken Taco Soup, but dialed back the heat to suit the white chili profile.

The Greek Yogurt Gambit: Tangy Transformation

The final piece of the puzzle was Greek yogurt. I initially hesitated to add it, fearing it would curdle or make the chili too sour. But after some research and experimentation, I discovered that adding it off the heat and stirring it in gently resulted in a creamy, tangy finish that elevated the chili to a whole new level. This also significantly boosted the protein content. It offered a creaminess that rivaled that of Marry Me Chicken Soup but with a fraction of the calories and fat.

The Foolproof Technique: A Step-by-Step Guide to Chili Perfection

Here’s a summary of the foolproof method I’ve developed for making the perfect high-protein white chicken chili:

1. Sauté Aromatics: Start by sautéing your aromatics (onion, garlic, jalapeño) in olive oil to build a flavorful base.
2. Bloom Spices: Bloom your spices in the oil to release their aromas and intensify their flavor.
3. Build the Base: Add chicken broth and beans and simmer to allow the flavors to meld.
4. Blend for Creaminess: Blend a portion of the chili to create a creamy texture without relying on high-fat ingredients.
5. Add Chicken and Corn: Stir in shredded chicken and corn and simmer until heated through.
6. Thicken with Slurry: Thicken the chili with a cornstarch slurry for the perfect consistency.
7. Stir in Flavor: Stir in cilantro, Greek yogurt, and lime juice for a tangy, flavorful finish.
8. Season to Taste: Season with salt and pepper to taste.