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To make a delicious high protein white chicken chili, gather these key items: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 cans (15 oz each) white beans, drained and rinsed - 1 can (4 oz) diced green chiles - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ½ teaspoon dried oregano - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - ½ cup Greek yogurt - 1 cup shredded cheddar cheese (optional) - Fresh cilantro and lime wedges for garnish These ingredients work together to create a hearty and filling meal. The chicken provides protein, while beans add fiber. The spices bring warmth and flavor. You can elevate your chili with these tasty toppings: - Shredded cheddar cheese - Fresh cilantro - Lime wedges These garnishes add color and enhance the dish’s flavor. The cheese brings creaminess, while lime adds a fresh zing. This high protein white chicken chili is not only tasty but also good for you. Each serving offers: - Calories: Approximately 400 - Protein: About 35 grams - Carbohydrates: Around 40 grams - Fat: Roughly 10 grams This meal packs a punch of protein, making it perfect for a post-workout meal or a filling lunch. The combination of chicken, beans, and Greek yogurt boosts its nutritional value. Enjoy your bowl of goodness, knowing it fuels your body! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 cans (15 oz each) white beans, drained and rinsed - 1 can (4 oz) diced green chiles - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - ½ teaspoon dried oregano - Salt and pepper to taste - 1 cup corn kernels - ½ cup Greek yogurt - 1 cup shredded cheddar cheese (optional) - Fresh cilantro and lime wedges for garnish First, heat the olive oil in a large pot over medium heat. Next, add the diced onion. Cook until the onion turns soft, about five minutes. Stir in the minced garlic and cook for another one to two minutes. This step adds a lot of flavor. While the onion and garlic cook, season the chicken breasts. Use salt, pepper, cumin, chili powder, smoked paprika, and oregano. Once seasoned, add the chicken to the pot. Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and cook for 20-25 minutes. The chicken needs to be fully cooked. After cooking, remove the chicken from the pot. Use two forks to shred the chicken into pieces. Return the shredded chicken back to the pot. Now, stir in the white beans, diced green chiles, and corn. Cook for another ten minutes. This lets all the flavors mix together. Finally, reduce the heat and stir in the Greek yogurt. This makes the chili creamy and adds protein. Adjust the seasonings to your taste. Shredding chicken can be easy. Use two forks to pull the chicken apart. A helpful tip is to let the chicken cool slightly before shredding. This can make it easier to handle. If you want smaller pieces, shred it a bit more. You want the chicken to blend well with the other ingredients. To boost flavor in your chili, always start with fresh ingredients. Use high-quality chicken and spices. Sauté the onions and garlic until soft. This brings out their natural sweetness. Add the spices early, letting them bloom in the oil. This step makes the chili more aromatic. Don't skip the Greek yogurt; it adds creaminess and protein. Always taste your chili as it cooks. Adjust salt and spices to fit your taste. You can easily make this chili your own. Want more veggies? Toss in bell peppers or zucchini. If you like heat, add jalapeños or hot sauce. For a smoky flavor, try adding chipotle peppers. You can also swap white beans for black beans or lentils. If you’re on a low-carb diet, skip the beans and add more chicken. Love a thicker chili? Blend part of it and stir it back in. For best results, use a large pot or Dutch oven. It holds heat well and allows for even cooking. A good knife makes chopping veggies quick and easy. Use a sturdy cutting board to keep your workspace safe. For shredding chicken, two forks work great. You might also want a ladle for serving. Lastly, keep measuring spoons handy to ensure accurate spice amounts. This keeps your chili flavorful and well-balanced. Pro Tips Use Rotisserie Chicken: For an even quicker meal, substitute cooked rotisserie chicken for the raw chicken breasts. Just add it in at the end to heat through. Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chili powder and green chiles. For more heat, add diced jalapeños or a dash of cayenne pepper. Make it Ahead: This chili tastes even better the next day! Make a batch in advance and store it in the fridge for up to 3 days or freeze for up to a month. Garnish Creatively: Experiment with toppings like avocado slices, crushed tortilla chips, or a drizzle of hot sauce to add extra flavor and texture. {{image_2}} You can easily make this chili vegetarian or vegan. Replace the chicken with extra beans or lentils. Use vegetable broth instead of chicken broth for a rich flavor. Swap Greek yogurt with a plant-based yogurt for creaminess without dairy. This way, you keep the protein high while making it plant-friendly. If you like heat, add more diced green chiles or some jalapeños. For a milder chili, just use fewer spices. You can also add a pinch of cayenne pepper for a gentle kick. Taste as you go, and adjust to your liking. This way, everyone can enjoy their own spice level. This chili is naturally gluten-free, but always check labels. Some canned goods may contain gluten. Use certified gluten-free broth and beans. If you want to thicken the chili, use cornstarch mixed with water. This keeps your meal safe and delicious for gluten-sensitive diners. To store leftover high protein white chicken chili, let it cool first. Once cool, transfer it to an airtight container. Keep it in the fridge for up to four days. Make sure to label the container with the date. This helps you know when it is best to eat. You can freeze this chili for longer storage. Use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top for expansion. It will stay fresh for up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the chili on the stove for the best flavor. Pour it into a pot and heat over medium heat. Stir often and add a splash of broth if it seems too thick. You can also use the microwave. Place it in a microwave-safe bowl, cover it loosely, and heat in short bursts, stirring in between. Always check that it is hot throughout before serving. To spice up your chili, add more chili powder or diced jalapeños. You can also try adding hot sauce or cayenne pepper. Taste as you go, and find the heat you like best. For a fun twist, roast your peppers before adding them for a smoky flavor. Yes, you can use canned chicken. It saves time and works well in this chili. Drain and rinse the canned chicken before adding it. Mix it in during the last few minutes of cooking. This keeps it tender and helps it soak up the flavors. High-protein meals help you feel full longer. They support muscle growth and repair. Protein also helps maintain healthy skin and hair. Eating protein can boost your metabolism, too. This chili packs a punch with lean chicken and Greek yogurt, making it a smart choice. Your chili will last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Just remember to let it cool before putting it in the freezer. This blog post covered how to make a tasty high-protein white chicken chili. You learned about essential ingredients, cooking steps, and smart tips for great flavor. I shared ways to customize your dish and keep leftovers fresh. Remember, making this chili can be easy and fun. Enjoy it your way, whether spicy or mild. Keep exploring different flavors and make it a dish you'll love. Your kitchen journey starts here!

High Protein White Chicken Chili

A hearty and nutritious chili packed with protein from chicken and beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans white beans, drained and rinsed (e.g., cannellini or great northern beans)
  • 1 can diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 0.5 cup Greek yogurt
  • 1 cup shredded cheddar cheese (optional, for topping)
  • as needed fresh cilantro and lime wedges for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  • While the onions and garlic are cooking, season the chicken breasts with salt, pepper, cumin, chili powder, smoked paprika, and oregano.
  • Add the seasoned chicken breasts to the pot, pouring in the chicken broth. Bring the mixture to a simmer.
  • Cover and cook for about 20-25 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot, shred it using two forks, and return it to the pot.
  • Stir in the white beans, diced green chiles, and corn kernels. Continue cooking for another 10 minutes, allowing the flavors to meld.
  • Reduce the heat to low and stir in the Greek yogurt until fully incorporated and creamy. Adjust seasonings to taste.

Notes

Serve in individual bowls, topped with shredded cheddar cheese, fresh cilantro, and a squeeze of lime for a burst of flavor.
Keyword Chicken, chili, high protein, white beans