High Protein White Chicken Chili (Stovetop, 40 Minutes)

This high protein white chicken chili is a weeknight dinner you can count on, creamy and full of tender shredded chicken and white beans, ready in about 40 minutes.

It is mild enough for the whole family but still satisfying, with a velvety broth and a gentle kick from green chiles.

What Makes This Chili So Good

The broth is silky without being heavy, thanks to cream cheese and a little cornstarch. It clings to every spoonful of chicken and beans.

With nearly 35 grams of protein per bowl, it fills you up without a post-dinner crash. That is the combination that keeps me coming back to it.

Ingredients

• 2 tbsp olive oil: for searing the chicken and sautéing the aromatics.
• 1.5 lbs boneless skinless chicken breasts: or use boneless thighs, they shred beautifully.
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 (4 oz) cans diced green chiles: mild or hot, whatever you prefer.
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup frozen corn kernels: no need to thaw.
• 4 oz cream cheese, softened: full-fat melts smoothest and gives the best texture.
• 1 tbsp cornstarch: stirred into 2 tbsp cold water to make a slurry.
• Juice of 1 lime
• Salt and black pepper
• Optional toppings: chopped cilantro, sliced jalapeño, tortilla chips.

Variations / Substitutions

• Switch the protein: Turkey breast or leftover rotisserie chicken both work; just adjust the searing time or skip it entirely and add the shredded cooked meat when the chili simmers.
• Change the beans: Great northern beans or navy beans are perfect swaps for cannellini.
• Make it dairy-free: Use a dairy-free cream cheese alternative and skip any cheese toppings. The chili will still be creamy from the bean starch and cornstarch.
• Add more heat: A seeded and diced jalapeño sautéed with the onion brings a fresh, sharp kick.
• For a smoky twist, the Smoky Chipotle Chicken Chili is another weeknight winner.

High Protein Chicken Quesadilla is a great main dish to serve alongside this chili.

How to Make High Protein White Chicken Chili

Step 1: Sear the Chicken

Set a large Dutch oven or heavy pot over medium-high heat with the 2 tbsp olive oil. While it heats, season the chicken breasts generously with salt and pepper. Place them in the pot and sear for about 3 minutes per side, until lightly golden. The chicken will not be cooked through, and that is exactly what you want.

The meat will release easily from the pot when the underside is golden. Transfer the chicken to a plate and set it aside.

Step 2: Sauté the Aromatics

Lower the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion softens and turns translucent. Stir in the minced garlic, both cans of green chiles, the 1 tbsp cumin, and the 1 tsp oregano. Cook for 1 minute more, just until the spices smell toasty.

The bottom of the pot may look a little dark. That is flavor, not burning.

Step 3: Build and Simmer the Chili

Pour in the 4 cups chicken broth, then add the drained beans and the 1 cup frozen corn. Nestle the seared chicken breasts back into the pot. Turn the heat up to high and bring everything to a boil.

Once boiling, reduce the heat to low and let the chili simmer, uncovered, for 20 minutes. The chicken should be fully cooked through and the broth will reduce slightly. After 20 minutes, the chicken will shred easily when you test it with a fork.

Step 4: Shred and Thicken the Chili

Remove the chicken breasts to a cutting board and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot. Add the softened cream cheese and the cornstarch slurry, stirring constantly.

Keep the chili at a low simmer and cook for another 5 minutes, stirring now and then, until the cream cheese has fully melted and the broth turns noticeably thicker and creamy.

Step 5: Stir in the Lime and Serve

Take the pot off the heat and stir in the fresh lime juice. Taste the chili and adjust with more salt and pepper if needed. Ladle it into bowls and top with chopped cilantro, a few slices of jalapeño, or a handful of tortilla chips. Serve it hot while the broth is glossy and fragrant.

Tips for the Best White Chicken Chili

• For an even thicker chili, scoop out about half a cup of the beans before you start cooking and mash them with a fork. Stir the paste back in right before you add the chicken broth.
• If you like a deep flavor, brown the onion a little longer, until the edges just start to pick up color, before adding the garlic and spices.
• Leftovers thicken as they sit. When reheating, add a splash of chicken broth or water to bring back the velvety consistency.
• A pinch of cayenne pepper added with the cumin will round out the heat without making the chili aggressively spicy.

Storing and Reheating Your Chili

• Refrigerate: Transfer cooled chili to an airtight container and store for up to 4 days.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring in a little broth if it has thickened too much. The microwave works too, covered, in 1-minute bursts.

What To Serve With White Chicken Chili

A ball of warm cornbread or a square of honey cornbread balances the mild heat of the chiles. If you want a heartier bowl, scoop it over fluffy white rice and scatter some pickled jalapeños on top. Warm flour tortillas on the side work well for scooping up every last bit of broth.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work great here. They stay a little juicier and add a richer flavor to the broth.

How do I make this chili dairy-free?

Swap the cream cheese for a plain dairy-free cream cheese alternative and skip any dairy toppings. The cornstarch and the natural starch from the beans will still give you a creamy texture.

Can I cook this in a slow cooker?

Absolutely. Sear the chicken and sauté the aromatics on the stovetop first, then transfer everything except the cream cheese, cornstarch slurry, and lime juice to the slow cooker. Cook on low for 6 hours, then shred the chicken, stir in the cream cheese and slurry, and cook on high for 15 minutes until thickened. Add the lime juice right before serving.

What if I only have dried beans?

You can use dried cannellini beans. Soak 1 cup of dried beans overnight, drain, and cook them in fresh water until tender before starting the chili. Then use the cooked beans in place of the canned ones.

High Protein White Chicken Chili Recipe

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1.5 lbs boneless skinless chicken breasts
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 (4 oz) cans diced green chiles
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup frozen corn kernels
• 4 oz cream cheese, softened
• 1 tbsp cornstarch stirred into 2 tbsp cold water
• Juice of 1 lime
• Salt and black pepper

Method

 

1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear 3 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook 5 minutes until soft. Stir in garlic, green chiles, cumin, and oregano, and cook 1 minute.
3. Pour in broth, add beans and corn, and return chicken to pot. Bring to a boil, then simmer uncovered for 20 minutes until chicken is cooked through.
4. Remove chicken, shred with two forks, and return to pot. Stir in cream cheese and cornstarch slurry. Simmer 5 minutes, stirring, until creamy and thickened.
5. Remove from heat, stir in lime juice, and season to taste. Ladle into bowls and add your favorite toppings.

Notes

The chili thickens as it cools; thin it with a bit of broth when reheating. For a spicier bowl, add a pinch of cayenne with the cumin. If you are short on time, swap the raw chicken for shredded rotisserie chicken and skip step 1, adding the shredded meat in step 3 instead.