High Protein White Chicken Chili
High protein white chicken chili packed with bold flavor and hearty texture. A creamy, satisfying twist on a classic comfort favorite.
Ingredients
- Protein: 1.5–2 pounds boneless, skinless chicken breasts or thighs
- Aromatics: 1 large yellow onion, 4 cloves garlic
- Peppers: 1–2 jalapeños (seeded for mild, keep some seeds for heat), 1 small can diced green chiles (4 ounces)
- Beans: 2 cans cannellini or great northern beans (15 ounces each), drained and rinsed
- Broth: 4 cups low-sodium chicken broth
- Seasonings: 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander (optional), 1/2 teaspoon smoked paprika (optional), kosher salt, black pepper
- Creaminess: 1/2 cup plain Greek yogurt (2% or 5%), or 4 ounces light cream cheese
- Add-ins: 1 cup frozen corn (optional), juice of 1 lime, 1 tablespoon olive oil
- Garnishes: Fresh cilantro, sliced green onions, avocado, shredded Monterey Jack or pepper jack, extra lime wedges
Instructions
- Prep the chicken: Pat the chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
- Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic, jalapeño, cumin, chili powder, oregano, coriander, and smoked paprika. Cook 1 minute until fragrant.
- Build the base: Stir in the green chiles, beans, and chicken broth. Bring to a gentle boil.
- Add the chicken: Nestle the chicken into the pot. Reduce heat to a simmer, cover, and cook 12–16 minutes, or until the chicken is cooked through (165°F in the thickest part).
- Shred the chicken: Transfer the chicken to a plate. Shred with two forks into bite-size pieces.
- Thicken the chili: While the chicken rests, use a potato masher or the back of a spoon to mash some of the beans in the pot. This naturally thickens the broth.
- Stir in the good stuff: Return shredded chicken to the pot. Add corn if using. Simmer uncovered 5–10 minutes to meld flavors.
- Make it creamy: In a small bowl, whisk the Greek yogurt with a ladle of hot chili to temper it. Stir the mixture back into the pot. Add lime juice. Taste and adjust salt, pepper, and heat as needed.
- Serve: Ladle into bowls and top with cilantro, green onions, avocado, and cheese if you like. Add extra lime for brightness.
