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High Protein White Chicken Chili is beautifully presented in this enticing featured image.

BEST High Protein White Chicken Chili

This recipe delivers a creamy and flavorful white chicken chili that is packed with protein. It uses a combination of lean chicken, beans, Greek yogurt, and a clever blending technique to achieve a rich texture without relying on high-fat ingredients. Enjoy a healthy and satisfying bowl of comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

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 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 to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • small bowl
  • whisk
  • Ladle

Method
 

  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.

Notes

For a spicier chili, add more jalapeño or cayenne pepper. You can use leftover cooked chicken or rotisserie chicken to save time. Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a thicker chili, blend a larger portion of the beans. To prevent the Greek yogurt from curdling, ensure the chili is not too hot before stirring it in.