High Protein White Chicken Chili

Oh my goodness, you have to try this high protein white chicken chili – it’s one of those recipes that completely changed my weeknight dinner game! I first made it when I needed something quick, filling, and packed with flavor after a long day, and now it’s a staple in my kitchen. The tender chicken, creamy white beans, and just the right kick of spices come together in the coziest way. Plus, with 35 grams of protein per serving, it keeps me full for hours without feeling heavy. Trust me, once you taste this, you’ll be making it on repeat!

Why You’ll Love This High Protein White Chicken Chili

This recipe has become my absolute go-to for so many reasons:

• Packed with protein – That 35g per serving keeps you satisfied way longer than your average soup
• Crazy easy to make – Just one pot and about 45 minutes from start to finish
• Bursting with flavor – The blend of spices with the tangy lime and creamy yogurt? Chef’s kiss!
• Perfect for meal prep – Tastes even better the next day as flavors meld together
• Customizable heat level – Make it mild or turn up the cayenne if you like it spicy like I do!

Seriously, this chili checks all the boxes – nutritious, delicious, and totally fuss-free. Your future self will thank you when dinner’s ready in no time!

Ingredients for High Protein White Chicken Chili

Here’s everything you’ll need to make this flavor-packed chili – I promise it’s all simple stuff you might already have in your pantry!

• 2 lbs boneless, skinless chicken breasts – I like to cut them into chunks before cooking for faster shredding later
• 1 tbsp olive oil – Just enough to get that nice golden sear on the chicken
• 1 onion, diced – Yellow or white both work great here
• 3 garlic cloves, minced – Fresh is best, but 1 tsp of jarred minced garlic works in a pinch
• 2 cans (15 oz each) white beans, drained and rinsed – I use Great Northern but cannellini beans are perfect too
• 4 cups chicken broth – Low-sodium lets you control the salt level
• 1 tsp each ground cumin and dried oregano – These spices make the flavor pop!
• 1/2 tsp salt & 1/4 tsp black pepper – Adjust to your taste
• 1/4 tsp cayenne pepper (optional) – My secret for that little kick
• 1/2 cup plain Greek yogurt – Makes it luxuriously creamy
• 1 lime, juiced – That bright citrus finish is everything
• Fresh cilantro for garnish – Totally optional but so pretty!

See? Nothing fancy – just good, wholesome ingredients that come together beautifully!

How to Make High Protein White Chicken Chili

Okay, let’s get cooking! This chili comes together so easily—just follow these simple steps, and you’ll have a steaming pot of comfort in no time. I’ve made this so often I could do it with my eyes closed (but don’t recommend that—hot pots and all!).

1. Sauté the Aromatics

First, heat that olive oil in a large pot over medium heat. Toss in your diced onion and let it soften for about 5 minutes, stirring occasionally. You’ll know it’s ready when the kitchen smells amazing and the onions turn translucent. Then add the minced garlic—just 1 minute is enough to wake up its flavor without burning it. (Burned garlic = sadness!)

2. Brown the Chicken

Next, add your chicken breasts to the pot. Let them get a nice golden sear on each side—about 3-4 minutes per side. Don’t worry about cooking them through yet; we’ll finish that in the broth. Pro tip: If you cut the chicken into chunks first, it’ll shred even easier later!

3. Simmer with Spices

Now, pour in the white beans, chicken broth, and all those cozy spices—cumin, oregano, salt, pepper, and cayenne if you’re feeling spicy. Give it a good stir, then bring it to a boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. The chicken should be fully cooked (no pink inside!) and tender enough to shred with a fork.

4. Shred & Creamify

Here’s the fun part! Fish out the chicken with tongs and shred it—I use two forks, but you can also pop it into a stand mixer for ultra-fast shredding. Return it to the pot, then stir in the Greek yogurt and lime juice. The yogurt makes it creamy without heaviness, and the lime? Absolute magic for balancing the flavors.

5. Serve & Devour

Ladle that gorgeous chili into bowls and top with fresh cilantro if you like. That’s it! Easy, right? Now grab a spoon and dig in. The leftovers taste even better the next day—if you can resist eating it all tonight!

Tips for the Best High Protein White Chicken Chili

After making this chili more times than I can count, here are my can’t-miss secrets: First, mash about 1/4 of the beans with a fork before adding them – instant creaminess without extra calories! Second, start with just a pinch of cayenne, then taste and add more – that heat sneaks up on you. Oh, and don’t skip the lime juice at the end – that bright zing ties everything together perfectly. Leftovers? They’ll keep beautifully in the fridge for 3 days, and the flavors get even richer. Just stir in a splash of broth when reheating to bring it back to life!

Ingredient Substitutions for High Protein White Chicken Chili

No worries if you’re missing something—this chili is super flexible! Swap Greek yogurt with sour cream if you prefer (though you’ll lose some protein). Want extra richness? Try adding crumbled turkey bacon or beef bacon for a smoky bite. Out of lime juice? A splash of vinegar works in a pinch. For creaminess without dairy, blended cashews or coconut milk do the trick beautifully. My rule? Keep the chicken and beans as your base, then play with the rest!

Serving Suggestions for High Protein White Chicken Chili

Oh, the fun part – dressing up your bowl! I love loading mine with creamy avocado slices and a handful of crunchy tortilla chips for texture. Brown rice makes it extra hearty if you’re extra hungry. My husband always adds a dollop of extra yogurt and hot sauce – go wild with your favorites! This chili plays well with so many toppings, it’s like a choose-your-own-adventure dinner.

Storing and Reheating High Protein White Chicken Chili

Here’s the beautiful thing about this chili – it tastes even better the next day! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, I splash in a little broth to loosen it up – just warm gently on the stove or in the microwave, stirring occasionally. Freezing? Absolutely! Portion it out, leave about an inch of space in your containers (it expands!), and it’ll keep beautifully for 2-3 months. Thaw overnight in the fridge before reheating. Easy peasy!

Nutritional Information for High Protein White Chicken Chili

Here’s the scoop per serving (and remember, these are estimates – your exact numbers might dance a bit depending on ingredients and portion sizes): A hearty bowl gives you 35g protein, just 6g fat, and 25g carbs with 6g fiber. That’s 320 calories packed with staying power! Always check your specific brands for the most accurate counts, though.

FAQs About High Protein White Chicken Chili

Can I use canned chicken instead of fresh?
You bet! In a pinch, two 12.5-oz cans of drained chicken work fine, though fresh gives better texture. Just stir it in during the last 5 minutes of cooking so it doesn’t get rubbery. I’ve done both ways when time-crunched!

How can I make my chili thicker?
Easy fixes! Mash more beans against the pot’s side, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering. My grandma’s trick? Let it sit uncovered for 10 extra minutes – the broth reduces beautifully.

Can I make this in a slow cooker?
Absolutely! Brown the chicken and sauté onions first (trust me, it’s worth the extra step), then dump everything except yogurt and lime into the crockpot. Cook on low 4-6 hours. Stir in yogurt and lime juice right before serving.

Is it freezer-friendly?
Oh yes – it’s my favorite meal prep! Just omit the yogurt before freezing (add it fresh when reheating). Portion into freezer bags laid flat to save space. Thaw overnight in the fridge, then warm gently with a splash of broth.

What beans work best?
Great Northern or cannellini are my top picks, but navy beans or even chickpeas work in a pinch! Just avoid kidney beans – their flavor overpowers the delicate chicken. Pro tip: Rinse canned beans well to reduce that metallic taste.

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