High protein white chicken chili is the kind of dinner I reach for when the week gets chaotic and I still want something warm and genuinely filling on the table. One pot, simple ingredients, and about 35 minutes from start to finish. It has saved more Tuesday nights in our house than I can count.
Table of Contents
Ingredients for High Protein White Chicken Chili
These are all everyday ingredients that you can grab at any grocery store. I always keep a rotisserie chicken on hand for nights like this because it cuts out almost all the prep work and gives you perfectly seasoned, shreddable meat without any extra effort.
- 2 cups cooked shredded chicken – I recommend rotisserie chicken for the fastest prep and best flavor
- 1 can (15 oz) white beans, cannellini or great northern (drained and rinsed well)
- 1 can (4 oz) diced green chilies
- 1 cup low-sodium chicken broth – My preference is low-sodium so I can control the salt at the end
- 1 cup heavy cream or full-fat Greek yogurt – In my experience, Greek yogurt adds a pleasant tang and extra protein
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: sliced avocado, fresh cilantro, shredded cheese, sour cream, lime juice
Step-by-Step Instructions
I recommend getting your chicken shredded and your vegetables diced before you heat the pot. This recipe moves quickly once you start, and having everything ready means nothing gets overcooked while you are scrambling at the cutting board.
Step 1: Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it turns soft and translucent. Add the minced garlic and cook for another 60 seconds until you can smell it. Do not skip this step because building that base flavor matters in a one-pot recipe like this.
Step 2: Add the shredded chicken, drained white beans, diced green chilies, and chicken broth to the pot. Stir everything together. Sprinkle in the cumin, chili powder, salt, and pepper and stir again to coat evenly throughout.
Step 3: Pour in the heavy cream or Greek yogurt. If you are using Greek yogurt, turn the heat down to medium-low before adding it and stir slowly to keep it from curdling. The chili should look creamy and pale with flecks of green from the chilies.
Step 4: Reduce the heat to low and simmer uncovered for 20 minutes, stirring every few minutes to prevent sticking. The chili will thicken slightly as it simmers. If it gets too thick for your liking, add a splash of broth and stir it in. Taste and adjust salt and pepper before serving. Ladle into bowls and pile on your favorite toppings.
Best Sides to Serve with White Chicken Chili
This chili is hearty enough to be the star of the meal, but the right side dish makes it feel like a full spread with very little extra work.
Homemade Cheesy Breadsticks: Warm, cheesy, and perfect for dipping straight into the creamy broth. The Homemade Cheesy Breadsticks from yumnight are a natural match here and take minimal effort to put together alongside the chili.
Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the cream base and adds freshness to the plate. One of the best sides for high protein white chicken chili when you want a balanced dinner.
Garlic Roasted Vegetables: Roasted vegetables are a great way to add color and nutrition to the meal. The Garlic Roasted Vegetables recipe is simple, hands-off, and pairs well with the warm spices in the chili.
Tortilla Chips: Keep a bowl on the table for scooping. The crunch against the silky chili is a combination that kids and adults both go back to again and again.
Chicken Pot Pie Soup: If you are cooking for a group and want to offer a second cozy option alongside this one, the Chicken Pot Pie Soup is a crowd-pleasing companion that rounds out a full comfort food dinner spread.
Crispy Oven Baked Sweet Potato Fries: For a slightly heartier side that still feels fresh, the Crispy Oven Baked Sweet Potato Fries add a sweet contrast to the savory, spiced chili broth.
How to Store and Reheat This Chili
Store leftover high protein white chicken chili in an airtight container in the refrigerator for up to 4 days. The flavors genuinely get better overnight once the spices settle into the broth, so day-two leftovers are worth looking forward to.
To reheat, warm the chili on the stovetop over low heat, stirring occasionally. It will thicken in the fridge, so add a small splash of chicken broth or water to bring it back to the right consistency. I recommend reheating low and slow, especially if you made it with Greek yogurt, to keep the texture smooth.
Pro tip: this chili freezes well for up to 3 months. Portion it into freezer-safe containers once cooled completely, then thaw overnight in the refrigerator before reheating. It is one of the best batch-cooking options for busy weeks ahead.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Add all ingredients except the cream or yogurt to the slow cooker and cook on low for 6 hours or high for 3 hours. Stir in the cream or Greek yogurt during the last 20 to 30 minutes before serving to keep it from breaking down.
How do I make the chili thicker without adding flour?
Mash roughly a quarter of the white beans with a fork before adding them to the pot. This naturally thickens the broth and adds a creamier texture without changing the flavor or adding extra ingredients.
Can I use raw chicken instead of cooked?
Yes, but you will need to adjust the timing. Dice or add whole boneless chicken breasts to the pot after sauteing the onion and garlic, cook for 8 to 10 minutes until cooked through, then shred before continuing with the rest of the steps. Total time will be closer to 45 minutes.
High Protein White Chicken Chili
Ingredients
Equipment
Method
- Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the shredded chicken, drained white beans, diced green chilies, and chicken broth to the pot. Stir to combine. Add the cumin, chili powder, salt, and pepper and stir again to distribute evenly.
- Reduce heat to medium-low. Pour in the heavy cream or Greek yogurt and stir slowly until fully incorporated. If using Greek yogurt, keep the heat lower to prevent curdling. The chili should look creamy and pale with flecks of green.
- Reduce heat to low and simmer uncovered for 20 minutes, stirring every few minutes to prevent sticking. If the chili thickens too much, add a splash of chicken broth and stir to loosen. Taste and adjust salt and pepper before serving. Ladle into bowls and top with desired toppings.
