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High protein white chicken chili in a white bowl topped with sliced avocado, fresh cilantro, shredded cheese, and a squeeze of lime

High Protein White Chicken Chili

A creamy, hearty one-pot white chicken chili loaded with shredded rotisserie chicken, white beans, diced green chilies, and a rich broth finished with cream or Greek yogurt. Ready in 35 minutes and perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken recommended for fastest prep and best flavor
  • 15 oz canned white beans, cannellini or great northern drained and rinsed well
  • 4 oz canned diced green chilies
  • 1 cup low-sodium chicken broth add more if chili becomes too thick
  • 1 cup heavy cream or full-fat Greek yogurt Greek yogurt adds tang and extra protein; add off high heat to prevent curdling
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and black pepper to taste, adjusted at the end
  • optional toppings: sliced avocado, fresh cilantro, shredded cheese, sour cream, lime juice

Equipment

  • Large pot
  • Wooden spoon
  • Knife and cutting board

Method
 

  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 softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  2. 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.
  3. 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.
  4. 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.

Notes

Use rotisserie chicken to save prep time. For a thicker chili without flour, mash a portion of the white beans before adding. For a dairy-free version, substitute coconut milk. Freezes well for up to 3 months. Reheat on low with a splash of broth if too thick. If using raw chicken, cook diced breasts in the pot for 8 to 10 minutes before continuing, increasing total time to about 45 minutes.