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High-Protein White Chicken Chili

A creamy white chicken chili with white beans, green chiles and corn, made creamy with Greek yogurt instead of cream cheese. 40 grams of protein.

  • 40g protein
  • 348 calories
  • 50 minutes
  • 6 servings

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By The Protein First Kitchen Team. Published

Bowl of white chicken chili with white beans
Photo by @rumpf on Unsplash

White chicken chili is one of the most-searched chili recipes in America, and for good reason: it is creamy, comforting and easy. Our version keeps the creaminess but skips the cream cheese and heavy cream. Mashed beans and Greek yogurt do the work, and each bowl has 40 grams of protein.

Creamy without cream

Two tricks make this chili thick and rich. First, mash a cup of the white beans into the broth. Second, stir in Greek yogurt and a little cheese at the very end, off the heat.

Toppings

Why it works on GLP-1

It is high in protein and fiber, moderate in fat, and easy to portion small. A 1-cup serving has about 230 calories and 27 grams of protein. For a classic red version, see our high-protein chili.

Ingredients you’ll need

  • Chicken breast: lean and high in protein. Thighs work too and stay juicier in a crockpot, with about 40 more calories per bowl.
  • Great northern beans: creamy white beans that thicken the chili as they break down. Cannellini or navy beans are good swaps.
  • Canned green chiles: the signature mild, tangy heat of white chili. Use a can of hot chiles or a fresh jalapeño for more kick.
  • Cumin, oregano and chili powder: warm spices that make it taste like chili without tomatoes.
  • Greek yogurt: the creamy finish. It replaces the cream cheese or heavy cream in most white chicken chili recipes and adds protein.
  • Corn: a little sweetness and texture.

White chicken chili in the crockpot

This recipe works beautifully as a crockpot white chicken chili:

  1. Add the onion, garlic, green chiles, spices, salt, broth, beans, corn and whole chicken breasts to a 6-quart slow cooker.
  2. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken shreds easily.
  3. Shred the chicken in the pot, mash some beans against the side, then turn the cooker off.
  4. Stir in the Greek yogurt and cheese and let it sit 5 minutes before serving.

You can skip sautéing the onion for a true dump-and-go meal; the flavor is a little milder.

Instant Pot version

Sauté the onion and spices, add everything except the yogurt and cheese, and pressure cook on high for 10 minutes with a 10-minute natural release. Shred the chicken and finish as above.

How to make it thicker or thinner

White chicken chili should be thick enough to coat a spoon. If it is soupy, simmer it uncovered for 10 minutes or mash more beans. If it is too thick after a day in the fridge, loosen it with a splash of broth when reheating.

What to serve with white chicken chili

  • Warm cornbread or tortilla chips.
  • A crisp green salad with lime vinaigrette.
  • Rice or cauliflower rice to stretch it into more servings.
  • Toppings bar: avocado, cilantro, jalapeños, shredded cheese, a spoon of Greek yogurt and lime wedges.

Storage and reheating

Keep leftovers in the fridge for up to 4 days. Reheat on the stove over medium-low heat, stirring, and avoid boiling so the yogurt stays smooth. For freezing, see the FAQ below.

High-Protein White Chicken Chili

Prep 15 min. Cook 35 min. Makes 6 servings of about 1 1/2 cups.

Servings

Ingredients

Instructions

  1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic, green chiles, cumin, oregano and chili powder and cook 1 minute.
  2. Add the broth, salt and whole chicken breasts. Bring to a simmer, cover and cook 15 to 18 minutes, until the chicken reaches 165°F (74°C).
  3. Transfer the chicken to a board and shred with two forks.
  4. Add the beans and corn to the pot. Mash about a cup of the beans against the side of the pot to thicken the chili. Simmer 10 minutes.
  5. Return the chicken. Turn off the heat, let it stop bubbling, then stir in the Greek yogurt and cheese until creamy.
  6. Serve with lime and cilantro.

Notes

  • Add the Greek yogurt off the heat. Boiling makes it split.
  • Slow cooker: everything except the yogurt and cheese on low for 6 hours. Shred the chicken, then stir in the yogurt and cheese.
  • Keeps 4 days in the fridge. Freeze before adding the yogurt for best texture.

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    Questions people ask

    How do you thicken white chicken chili?

    Mash some of the beans into the broth. It thickens the chili naturally without flour or cream cheese.

    Is white chicken chili spicy?

    Canned green chiles are mild. For more heat, add a diced jalapeño with the onion or use hot green chiles.

    What do you serve with white chicken chili?

    Cornbread, tortilla chips, a simple green salad, roasted vegetables or rice. For a high-protein side, try cottage cheese chips or a spoon of Greek yogurt on top.

    How do you thicken white chicken chili?

    Mash a cup of the beans into the broth and simmer uncovered for 10 minutes. You can also stir in a slurry of 1 tbsp cornstarch and 2 tbsp cold water, or add a little more Greek yogurt off the heat.

    Can you freeze white chicken chili?

    Yes. Freeze it before adding the Greek yogurt and cheese, in airtight containers, for up to 3 months. Thaw overnight in the fridge, reheat gently and stir in the yogurt and cheese just before serving.

    Can I make white chicken chili in a crockpot?

    Yes. Add everything except the Greek yogurt and cheese to the crockpot and cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, then stir in the yogurt and cheese.

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