High-Protein Creamy White Chicken Chili

This high-protein white chicken chili is a nutrient-dense meal that combines lean protein with fiber-rich beans. It is a versatile recipe that can be prepared using a stovetop, slow cooker, or pressure cooker.

List of ingredients

• 1 tablespoon olive oil – used for sautéing the aromatics.
• 1 small yellow onion, chopped (about ¢ cup) – provides a savory base.
• 2 garlic cloves, finely minced (or 1 ¢ teaspoons garlic powder) – adds pungent flavor.
• 2 1/2 cups low-sodium chicken broth – the primary liquid base.
• 2 4 oz cans diced green chilies – adds a mild tang and spice.
• 1 1/2 teaspoons ground cumin – provides earthy warmth.
• 1/4 teaspoon cayenne pepper – adds a subtle heat.
• 1/2 teaspoon Dried oregano – provides herbal notes.
• 1/2 teaspoon paprika – adds color and depth.
• 1/2 small lime, juice from – adds acidity to balance the richness.
• salt and freshly ground black pepper, to taste – essential for seasoning.
• 2 15 oz cans great northern beans – the primary thickener and protein source.
• 1 cup sour cream (or plain Greek yogurt) – creates the creamy texture.
• 1 cup corn (frozen or fresh) – adds sweetness and texture.
• 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken) – the main protein.
• Fresh cilantro – for garnish.
• shredded cheese – for garnish.
• tortilla chips – for garnish.
• green onions – for garnish.
• avocado – for garnish.

step-by-step instructions

1. Sauté Aromatics: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, about 3-5 minutes, then add garlic and cook for an additional 30 seconds to avoid burning.
2. Build the Base: Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, and lime juice to the pot. Season the mixture with salt and pepper to taste.
3. Prepare the Beans: Drain and rinse the great northern beans thoroughly in a strainer.
4. Create a Thickening Puree: Measure out one big ladleful of the rinsed beans and place them in a food processor with a small splash of broth from the soup. Puree until smooth to ensure a creamy consistency without adding heavy creams.
5. Simmer the Chili: Add the pureed beans, the remaining whole beans, and the corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes to allow flavors to meld.
6. Final Integration: Remove the pot from the heat. Stir in the sour cream (or Greek yogurt) and the shredded cooked chicken until well combined.
7. Garnish and Serve: Serve the chili in bowls garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips.

Alternative Cooking Methods

Slow Cooker Preparation

Combine two raw chicken breasts or pre-cooked shredded chicken, chicken broth, green chilies, cumin, paprika, oregano, cayenne, salt, pepper, lime juice, corn, and drained beans in the slow cooker. Sauté the onions and garlic in a pan first before adding them to the pot to improve flavor. Cook on low for 5 hours or on high for 3 hours. If using raw chicken, remove it to shred on a plate, then return it to the pot and stir in the sour cream before serving.

Instant Pot Instructions

Set the Instant Pot to the sauté setting and cook the oil and onion for a few minutes, then stir in the garlic and turn the unit off. Add 1-2 raw chicken breasts (or cooked shredded chicken), chicken broth, green chilies, spices, lime juice, corn, and drained beans. Seal the lid and cook on Manual/High Pressure for 8 minutes. Allow the pressure to release naturally for 15 minutes, shred the chicken, and stir in the sour cream.

Adjusting Texture for Pressure Cookers

To achieve the same thickness as the stovetop version when using an Instant Pot, spoon a ladleful of the finished soup and beans into a blender. Puree the mixture until smooth and stir it back into the pot before adding the sour cream. This ensures the broth is creamy rather than thin.

Customizing Ingredients and Flavor

Modifying Spice Levels

For a milder flavor, reduce the green chilies from two cans to one or omit the cayenne pepper entirely. If you prefer more heat, increase the amount of cayenne or add a pinch of crushed red pepper flakes. You can also replace the green chilies with a half-cup of salsa verde for a different tang.

Substituting the Beans

While great northern beans are recommended for their mild flavor and creamy texture, cannellini beans are an excellent alternative. Pinto beans can also be used if white beans are unavailable, although this will change the color of the chili. Always rinse canned beans to remove excess sodium and starch.

Vegetarian Protein Alternatives

To make this recipe vegetarian, omit the chicken and substitute the chicken broth with a high-quality vegetable broth. You can increase the amount of beans or add diced tofu or extra corn to maintain the protein content. Adding diced zucchini or bell peppers can provide additional bulk and nutrients.

Using Raw Chicken Instead of Rotisserie

If you do not have pre-cooked chicken, add 1.5 lbs of raw boneless, skinless chicken breasts during the second step with the broth. Simmer the chicken until fully cooked through, which usually takes about 20-25 minutes. Remove the chicken to shred it with two forks, then stir it back into the chili at the end.

Dairy and Creaminess Options

Greek Yogurt as a Substitute

Plain Greek yogurt is a direct substitute for sour cream and increases the overall protein content of the dish. It provides a similar tangy flavor and creamy texture while reducing the saturated fat. Stir it in at the end of the cooking process to prevent it from curdling.

Avoiding Dairy Completely

For a dairy-free version, omit the sour cream and increase the amount of pureed beans. You can also stir in a tablespoon of cashew cream or a dairy-free yogurt alternative. The bean puree provides a significant amount of the desired creaminess on its own.

Preventing Dairy Curdling

Always remove the chili from the heat source before stirring in the sour cream or Greek yogurt. Adding dairy to boiling liquid can cause the proteins to clump or separate. Stirring it in at the end preserves the smooth texture and fresh flavor.

Storage and Meal Prep

Refrigeration Guidelines

Store leftover white chicken chili in an airtight container in the refrigerator for 3 to 4 days. Because of the dairy content, ensure the container is sealed tightly to prevent the soup from absorbing other refrigerator odors. This chili often tastes better the next day as the spices continue to develop.

Freezing Instructions

To freeze this chili, cook it only up to the simmering stage before adding the sour cream and cooked chicken. Allow the base to cool completely, then freeze in freezer-safe bags or containers for up to 3 months. Freeze the cooked chicken in a separate container to maintain its texture.

Thawing and Reheating Frozen Chili

Thaw the frozen soup base in the refrigerator overnight. Reheat the base in a pot on the stovetop over medium heat until simmering. Once hot, stir in the thawed shredded chicken and fresh sour cream to restore the creamy consistency.

Microwave Reheating Tips

When reheating in the microwave, heat the chili in 1-minute intervals, stirring in between. This prevents hot spots and ensures the chicken is heated evenly. If the chili has thickened too much in the fridge, stir in a tablespoon of chicken broth or water to loosen it.

Serving Suggestions and Pairings

Traditional Bread Pairings

Serve this chili with a warm wedge of homemade cornbread to complement the savory spices. No-knead artisan bread or soft homemade rolls also work well for dipping into the creamy broth. The sweetness of cornbread specifically balances the acidity of the lime and green chilies.

Fresh Side Salads

A crisp wedge salad with a light vinaigrette provides a refreshing contrast to the rich, creamy chili. A simple side of sliced cucumbers or a corn salad can also add a bright element to the meal. These sides help balance the heavy protein and bean content.

Optimal Topping Combinations

For the best experience, combine creamy avocado slices with crunchy tortilla chips. Freshly chopped cilantro and sliced green onions add a sharp, fresh contrast to the earthy cumin. Shredded Monterey Jack or Cheddar cheese adds a salty richness when melted into the hot soup.

Troubleshooting and FAQ

Why is my chili too thin?

If the chili is not thick enough, it is likely because not enough beans were pureed. You can take a cup of the finished soup, blend it, and stir it back in. Alternatively, simmer the chili uncovered for an additional 10-15 minutes to reduce the liquid.

Can I use frozen corn?

Yes, frozen corn is a perfect substitute for fresh corn. There is no need to thaw the corn before adding it to the pot, as it will heat through quickly during the simmering process. Frozen corn often retains a sweeter flavor than canned corn.

How do I reduce the sodium content?

Use low-sodium chicken broth and rinse the canned beans thoroughly under cold water. You can also omit the added salt during the cooking process and season with lime juice and black pepper, which enhance flavor without adding sodium.

What is the best way to shred chicken?

For the easiest shredding, use two forks to pull the cooked chicken apart along the grain. If you have a stand mixer, you can use the paddle attachment on low speed to shred large amounts of warm chicken quickly. Ensure the chicken is cooked through to make it tender enough to shred.

Can I use different white beans?

Cannellini beans are the closest substitute for Great Northern beans and work perfectly. Navy beans are also an option, though they are slightly smaller. Avoid using black beans or kidney beans if you want to maintain the traditional white appearance of the chili.

Is this recipe suitable for meal prep?

Yes, this recipe is ideal for meal prep because it stays stable in the fridge and is easy to reheat. Portion the chili into individual containers for easy weekday lunches. If prepping for the week, add the fresh toppings like avocado and cilantro just before eating.

High-Protein Creamy White Chicken Chili

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• Author: rachelthompson
• Total Time: 45 minutes
• Yield: 5 servings 1x
• Diet: High Protein

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Description

This creamy White Chicken Chili is the ultimate comfort food with shredded chicken, white beans, green chiles, and warming spices in every spoonful. Perfect for meal prep or feeding a crowd, this healthy chili recipe can be made on the stovetop, slow cooker, or Instant Pot.

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Ingredients

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• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, finely minced
• 2 1/2 cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 small lime, juice from
• salt and freshly ground black pepper, to taste
• 2 15 oz cans great northern beans
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn, frozen or fresh
• 2 heaping cups cooked chicken, shredded
• Fresh cilantro
• shredded cheese
• tortilla chips
• green onions
• avocado

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Instructions

1. Step 1: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
2. Step 2: Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
3. Step 3: Drain and rinse beans in a strainer.
4. Step 4: Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.
5. Step 5: Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
6. Step 6: Remove from heat and stir in sour cream and cooked chicken.
7. Step 7: Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

Notes

This recipe can be adapted for a slow cooker or Instant Pot. For storage, keep in the refrigerator for 3-4 days. If freezing, freeze the soup base before adding the sour cream and chicken to prevent separation.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/4 cups
• Calories: 402 kcal
• Sugar: 4 g
• Sodium: 168 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 10 g
• Protein: 35 g
• Cholesterol: 44 mg