Hey y'all! If you're craving a comforting, hearty meal that’s packed with flavor and good-for-you protein, this Best High Protein White Chicken Chili will hit the spot. Loaded with tender Chicken, creamy beans, and the perfect blend of spices, this chili is ideal for cozy family nights, meal prep, potlucks, or game day spreads. Trust me, one bowl just isn’t enough. Let’s get cooking!

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Why You’ll Love This

Loaded with lean protein to keep you satisfied longer.
Quick and easy to make—all in under an hour!
Creamy, hearty, and Big on flavor without being heavy.
Perfect for meal prep and reheats beautifully.
Family-friendly and totally customizable for any palate.

Ingredients

1 ½ pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 (15 oz) cans cannellini beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
1 (4 oz) can diced green chiles
4 cups low-sodium chicken broth
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon smoked paprika
¾ teaspoon kosher salt
½ teaspoon black pepper
⅔ cup plain nonfat Greek yogurt
½ cup shredded reduced-fat cheddar or Monterey Jack cheese
Juice of 1 lime
Optional: Chopped fresh cilantro, sliced jalapeños, extra cheese for topping

Step-By-Step Directions

Step 1: Sear and Cook Chicken

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season chicken breasts with a pinch of salt and pepper, add to the pot, and sear for 2-3 minutes per side until lightly golden. Remove and set aside (they will finish cooking in the chili).

Step 2: Sauté Aromatics

Lower heat to medium. Add diced onions and sauté 4-5 minutes until translucent and fragrant.
Stir in the minced garlic and cook another 1 minute.

Step 3: Build the Chili

Add the beans, green chiles, corn, chicken broth, seared chicken breasts, and all the spices (cumin, oregano, chili powder, coriander, smoked paprika, kosher salt, black pepper) to the pot.
Stir well to combine, then bring to a gentle boil.

Step 4: Simmer & Shred Chicken

Reduce heat to low, cover, and let cook for 20-25 minutes or until chicken is cooked through and tender.
Remove chicken breasts from the pot, shred using two forks, then return the shredded chicken to the pot, stirring well.

Step 5: Add Creaminess

Remove pot from heat. Stir in Greek yogurt, shredded cheese, and fresh lime juice until the chili is creamy and smooth.
Taste and adjust seasoning as needed.

Step 6: Serve & Enjoy

Ladle chili into bowls and top with cilantro, jalapeño slices, and extra cheese if desired.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Notes

For an extra boost of protein, add a can of drained chickpeas to the chili.
Use rotisserie chicken for an even quicker meal—just skip the searing and add shredded chicken directly in step 3.
If you like your chili thicker, mash a cup of beans before adding to the pot.

Variations

Spicy Kick: Add 1 diced jalapeño with the onions and a dash of cayenne for heat lovers.
Dairy-Free: Swap Greek yogurt for unsweetened plain almond yogurt and omit the cheese.
Vegetarian: Omit chicken, double the beans, and use vegetable broth.

Required Equipment

Large Dutch oven or heavy-bottomed soup pot
Chef’s knife and cutting board
Wooden spoon
Ladle

Storage Instructions

Let leftover chili cool, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. To reheat, warm gently on the stovetop or microwave until piping hot, stirring occasionally.

Suggested Pairings & Serving Recommendations

Serve with warm tortilla chips or cornbread for extra crunch.
Add a side of avocado slices or a simple green salad for freshness.
Top with extra lime wedges, a sprinkle of cheese, cilantro, or diced red onion.

Pro Tips

For ultra-creamy chili, let the Greek yogurt sit at room temp before stirring it in to prevent curdling.
Use freshly squeezed lime juice for the brightest flavor punch at the end.
Shred chicken thoroughly for the best texture—use two forks for easy, juicy shreds.

FAQ

Can I make this Best High Protein White Chicken Chili in a slow cooker?

Absolutely! Add all ingredients except Greek yogurt and cheese to a slow cooker. Cook on low 6-7 hours or high 3-4 hours, shred the chicken, then stir in yogurt and cheese before serving.

What kind of beans work best for white chicken chili?

I recommend cannellini and great northern beans for their creamy texture, but navy beans are also a great substitute.

How can I make this chili even higher in protein?

Add a scoop of unflavored collagen peptides or stir in additional shredded chicken or extra beans to amp up the protein content.