High-Protein White Chicken Chili

45 min | easy | high-protein, Mediterranean diet | See also: gluten-free alternative

Bowl of creamy white chicken chili topped with shredded cheese and sliced avocado, with visible white beans, corn, and shredded chicken in the pale golden broth.

Published Jul 20, 2026

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Review

Introduction

High Protein White Chicken Chili is a creamy, mildly smoky chili made with chicken breasts, white beans, green chiles, and corn.

It works well for weeknight dinners, meal prep lunches, and casual game day meals when you want something filling.

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Close-up of creamy white chicken chili in a white bowl, with shredded chicken, cannellini beans, and corn visible in the pale broth. The chili is topped with a mound of shredded cheese and scattered chopped herbs.

How to Make High-Protein White Chicken Chili

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Saute the aromatics

Heat olive oil in a large Dutch oven over medium heat.
Add onion and poblano, then cook until softened, about 5 minutes.
Stir in garlic and cook for 30 seconds.
Bloom the spices

Add cumin, smoked paprika, oregano, onion powder, salt, and pepper.
Cook for 30 seconds, stirring often, until the spices smell fragrant.

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Simmer the chicken

Add chicken breasts, beans, chicken broth, bouillon powder, corn, and green chiles.
Bring the pot to a gentle boil, then reduce to a steady simmer.
Cover and cook until the chicken reaches 165°F, about 15 to 20 minutes.
Blend the creamy finish

Transfer Greek yogurt, cottage cheese, and lime juice to a blender.
Add a ladle of hot broth, then blend until completely silky.
This step keeps the finished chili smooth and creamy.
Shred the chicken

Move the cooked chicken to a plate and shred it while still warm.
Warm chicken pulls apart faster and gives you cleaner shreds.

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Finish over low heat

Return the shredded chicken to the pot.
Stir in the blended yogurt mixture and chopped cilantro.
Warm the chili over low heat for 2 to 3 minutes.
Do not let it boil after the yogurt goes in.
Taste and serve

Taste and adjust salt, pepper, or lime juice as needed.
Serve hot, with extra cilantro if you like.

Creamy white chicken chili in a stainless steel pot on a white wooden surface, with shredded chicken, corn, white beans, and green herb flecks visible in the pale broth.

Substitutions

Cannellini beans for great northern beans: Great northern beans stay creamy and mild, with a slightly firmer skin. They hold their shape well and keep the chili's pale look.
Greek yogurt for plain skyr: Skyr stays tangy and creamy, with similar protein. It blends smoothly and gives the broth a slightly thicker finish.
Frozen fire-roasted corn for white hominy: White hominy keeps the light look and adds a chewy bite. The chili tastes less sweet and a little more like posole.

Three white bowls of creamy white chicken chili on a rustic white table; the front bowl is topped with shredded white cheese and sliced green onions, with visible cannellini beans, corn, and shredded chicken in the pale golden broth.

Tips

Temper the blender mixture: Hot broth helps the yogurt and cottage cheese blend smoothly. Start with one ladle so the blender stays safe and controlled.
Keep the simmer gentle: A hard boil can toughen chicken breasts and dull the broth. Small bubbles give you tender meat and better texture.
Shred while hot: Warm chicken separates quickly with two forks. If it cools down, cover it for a minute to soften again.
Blend for body: A fully smooth dairy mixture makes the chili creamy without heavy cream. Any small curds will melt in, but a smooth base looks better.
Rest before serving: Let the chili sit for 5 minutes off the heat. The broth thickens slightly and the flavors settle together.

Nutrition Facts ^*

Energy	329	kcal
Protein	39	g
Total Fat	8	g
Carbohydrates	24	g
Dietary Fiber	7	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use rotisserie chicken instead?: Yes. Skip the raw chicken step and add shredded cooked chicken near the end. Simmer briefly, then stir in the blended dairy mixture.
Why did my yogurt mixture separate?: The pot was likely too hot. Take it off the heat, stir constantly, and rewarm gently without boiling.
How can I thicken the chili?: Blend one cup of beans with a little broth, then stir them back in. A short simmer will thicken it more.
Can I make this in a slow cooker?: Yes. Cook everything except yogurt, cottage cheese, lime, and cilantro on low for 6 hours. Shred the chicken, then stir in the blended dairy mixture on warm.
What toppings work best here?: Try sliced avocado, extra cilantro, shredded Monterey Jack, or crushed tortilla chips. They add contrast without covering the chili's creamy flavor.

Serving Suggestions

A bowl of this chili pairs well with warm cornbread, crushed tortilla chips, or sliced avocado.

For brighter flavor, add extra lime and cilantro right before serving.

A spoonful of salsa verde adds tang and gentle heat.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.