Introduction

When you need a bowl of comfort that’s both hearty and nutritious, this High-Protein White Chicken Chili delivers. Featuring tender shredded chicken, creamy white beans, Greek yogurt, and a mix of spices, it’s filling but light. Perfect for cozy dinners, game nights, or freezer meals, it’s a tasty way to stay fueled and energized.

A close-up of a white bowl filled with creamy soup containing three main layers: a base layer of light tan creamy broth mixed with shredded chicken and white beans, a middle layer of bright yellow corn kernels scattered throughout, and a topping layer of chopped green jalapeno slices and fresh green herbs sprinkled with crumbled white cheese at the center. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with scattered lime wedges, green jalapeno slices, and light yellow tortilla chips around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) cannellini beans, drained & rinsed

1 can (15 oz) Great Northern beans, drained & rinsed

2 cups cooked, shredded chicken (rotisserie works great)

1 can (4 oz) diced green chilies

1 cup corn (fresh, canned, or frozen)

4 cups chicken broth

1 tsp cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp oregano

Salt & black pepper, to taste

½ cup plain Greek yogurt (or sour cream)

½ cup shredded Monterey Jack or pepper jack cheese

Optional Garnishes:

Fresh cilantro

Diced avocado

Jalapeño slices

Lime wedges

Extra cheese

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute.

Step 2: Add the drained cannellini beans, Great Northern beans, shredded chicken, diced green chilies, corn, and chicken broth to the pot. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a boil.

Step 3: Reduce heat to low and let the chili simmer for 20 to 25 minutes, stirring occasionally to prevent sticking.

Step 4: Stir in the Greek yogurt and shredded cheese, allowing the chili to simmer for 5 more minutes until it becomes smooth and creamy.

Step 5: Ladle the chili into bowls and top with your choice of fresh cilantro, diced avocado, jalapeño slices, or extra cheese. Serve warm.

Tips & Variations

For extra protein, add more shredded chicken or stir in cooked quinoa.

Use coconut milk instead of Greek yogurt and cheese for a dairy-free option.

Add jalapeños, cayenne, or hot sauce to increase the spice level.

Make it vegetarian by replacing chicken with tofu or tempeh and using only white beans.

For a low-carb version, skip the corn and beans, and add zucchini and extra chicken instead.

FAQs

What makes this chili high-protein?

The combination of shredded chicken, white beans, and Greek yogurt provides a rich protein boost, making this chili both hearty and nutritious.

Can I make this in a slow cooker?

Yes, you can. Combine all ingredients except the Greek yogurt and cheese in the slow cooker and cook on low for 6 to 7 hours. Stir in the dairy ingredients just before serving.