This creamy, comforting high protein white chicken chili comes together in one pot with tender chicken, hearty beans, and just the right kick of green chilies—perfect for cozy weeknights or meal prep Sunday.
Okay, so here’s the thing about white chicken chili—once you make it at home, you’ll never want the canned stuff again. I’m talking about that creamy, dreamy, protein-packed bowl of goodness that’s basically a warm hug in food form. Plus, it’s ridiculously easy to throw together, especially if you’ve got leftover rotisserie chicken hanging out in your fridge.
Table of Contents
Why You’ll Love This High Protein White Chicken Chili
This isn’t your average chili, friends. We’re talking serious comfort food that actually loves you back with tons of protein and flavor that’ll make your taste buds do a happy dance.
The creamy texture comes from a genius little trick (we’ll get to that), and the whole thing comes together in one pot, which means less cleanup and more time for Netflix. It’s cozy, it’s filling, and honestly? It’s the kind of recipe you’ll be making on repeat all season long.
Heavenly High Protein White Chicken Chili
Equipment
- Large pot
- Food processor
Ingredients
Base Ingredients
- 1 tablespoon Olive oil
- 1 Small yellow onion, chopped about ½ cup
- 2 cloves Garlic finely minced, or 1½ tsp garlic powder
- 2.5 cups Low-sodium chicken broth
- 2 cans Diced green chilies 4 oz cans
Spices & Seasonings
- 1.5 tsp Ground cumin
- 0.25 tsp Cayenne pepper
- 0.5 tsp Dried oregano
- 0.5 tsp Paprika
- ½ small lime Fresh lime juice
- To taste Salt and black pepper
Main Ingredients
- 2 cans Great northern beans 15 oz each
- 1 cup Sour cream or plain Greek yogurt
- 1 cup Corn frozen or fresh
- 2 cups Cooked chicken, shredded heaping cups
Topping Suggestions
- As desired Fresh cilantro
- As desired Shredded cheese
- As desired Tortilla chips
- As desired Green onions
- As desired Avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook 3-5 minutes until soft. Add garlic and cook 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir and bring to a simmer.
- Drain and rinse beans. Puree a ladleful of beans with a splash of broth in a food processor until smooth.
- Return bean puree to pot along with remaining beans and corn. Simmer 15-30 minutes until desired thickness.
- Remove from heat. Stir in sour cream or Greek yogurt and shredded chicken until creamy and combined.
- Serve hot with toppings of choice: cilantro, shredded cheese, tortilla chips, green onions, avocado.
Notes
What Makes This Recipe Special
The secret to getting that restaurant-quality creaminess without loading up on heavy cream? We’re pureeing some of the beans right into the broth. Game changer, I’m telling you. You get this velvety, thick texture that clings to every spoonful, and nobody even realizes it’s basically just beans doing all the heavy lifting. Smart, right?
Ingredients You’ll Need
Here’s what you’re grabbing from the pantry and fridge. Nothing fancy, just good, solid ingredients that pack a serious flavor punch.
| Base Ingredients | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Small yellow onion, chopped | 1 (about ½ cup) |
| Garlic cloves, finely minced | 2 (or 1½ tsp garlic powder) |
| Low-sodium chicken broth | 2½ cups |
| Diced green chilies | 2 (4 oz) cans |
| Spices & Seasonings | Quantity |
|---|---|
| Ground cumin | 1½ teaspoons |
| Cayenne pepper | ¼ teaspoon |
| Dried oregano | ½ teaspoon |
| Paprika | ½ teaspoon |
| Fresh lime juice | From ½ small lime |
| Salt and black pepper | To taste |
| Main Ingredients | Quantity |
|---|---|
| Great northern beans | 2 (15 oz) cans |
| Sour cream or plain Greek yogurt | 1 cup |
| Corn (frozen or fresh) | 1 cup |
| Cooked chicken, shredded | 2 heaping cups |
| Topping Suggestions | |
|---|---|
| Fresh cilantro | As desired |
| Shredded cheese | As desired |
| Tortilla chips | As desired |
| Green onions | As desired |
| Avocado | As desired |
How to Make White Chicken Chili (Step-by-Step)
Let’s get cooking! This chicken chili recipe Instant Pot fans will love can actually be made on the stovetop just as easily—we’re keeping it simple and stress-free.
Building the Flavor Base
Grab your biggest pot (we’re talking 5-6 quarts here) and heat that olive oil over medium-high heat. Toss in your chopped onion and let it sizzle away until it’s nice and soft, about 3-5 minutes. Your kitchen should start smelling amazing right about now. Add the garlic and cook for just 30 seconds—any longer and it’ll get bitter on you.
Pro tip: Don’t rush the onions! Let them actually soften and turn translucent. That’s where all the sweet, savory flavor lives.
Adding the Liquids and Spices
Now here comes the fun part. Pour in that chicken broth along with the green chilies, cumin, cayenne, paprika, oregano, and a good squeeze of lime juice. Season generously with salt and pepper—don’t be shy here. Give everything a good stir and let those flavors start mingling together like old friends at a party.
The cumin is really the MVP spice here. It gives the whole pot that warm, earthy depth that makes chili taste like, well, chili.
The Bean Magic Trick
Drain and rinse your beans in a strainer—this gets rid of that weird canned liquid and makes everything taste fresher. Here’s where we work our creamy magic: scoop out about a big ladleful of those beans and toss them in a food processor with a splash of the broth from your pot. Blend until completely smooth.
This might seem like an extra step, but trust me on this one. This puree is what transforms your Instapot chicken chili from watery soup into thick, luxurious comfort food. It’s absolutely worth the 30 seconds of effort.
Bringing It All Together
Pour that bean puree back into the pot along with the rest of the whole beans and the corn. Stir everything together, then bring the whole beautiful mess to a gentle simmer. Let it bubble away uncovered for 15-30 minutes, depending on how thick you like your chili. The longer it simmers, the thicker and more flavorful it gets.
I usually aim for about 20 minutes—it’s the sweet spot where everything melds together perfectly.
Finishing Touches
Once your chili looks thick and gorgeous, pull it off the heat. This is important—we don’t want the sour cream to curdle! Stir in your sour cream (or Greek yogurt if you’re feeling extra healthy) and shredded chicken. Give it a good mix until everything’s coated in that creamy, dreamy sauce.
And that’s it! You just made restaurant-quality white chicken chili at home. Pat yourself on the back.
Expert Tips for the Best Results
Use Rotisserie Chicken for Easy Prep
Seriously, life’s too short to poach chicken from scratch when you can grab a rotisserie chicken from the grocery store for like five bucks. The meat’s already seasoned, it’s juicy, and you can have it shredded in about two minutes. This is how to make chicken chili in Instant Pot time (or stovetop!) without spending all day in the kitchen.
Don’t Skip the Bean Puree
I know I already mentioned this, but it bears repeating. That pureed bean mixture is what makes this chili creamy without adding a ton of cream or cheese. If you skip it, you’ll just have bean soup. And nobody wants bean soup when they’re craving chili.
Adjust the Heat Level
Got spice-sensitive folks at your table? Cut the cayenne in half or skip it entirely. Want more kick? Add an extra pinch of cayenne or throw in some diced jalapeños with the onions. This recipe is totally customizable to your heat preference.
Let It Simmer Long Enough
Don’t rush the simmer time! Those 15-30 minutes are when all the flavors really develop and deepen. Plus, the liquid reduces down and gets nice and thick. If you’re in a super hurry, 15 minutes will do, but 25-30 minutes is chef’s kiss perfect.
Delicious Variations to Try
Instant Pot Version
If you’re team Instant Pot, you can totally make this using your pressure cooker. Use the sauté function for the onions and garlic, then add everything except the sour cream and chicken. Pressure cook on high for 10 minutes, quick release, then stir in the sour cream and chicken at the end. Easy peasy!
Slow Cooker Method
Throw everything except the sour cream and chicken in your slow cooker in the morning. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the sour cream and chicken about 15 minutes before serving. Perfect for busy weekdays when you want dinner waiting for you.
Extra Veggie Boost
Want to sneak in more vegetables? Add diced bell peppers with the onions, or throw in some chopped zucchini or butternut squash during the simmer. They’ll cook down beautifully and add extra nutrition without changing the flavor much.
Dairy-Free Option
Swap the sour cream for full-fat coconut cream or cashew cream. You’ll still get that creamy texture without any dairy. Just make sure whatever you use is thick and rich, not watery.
Common Troubleshooting
My Chili Is Too Thin
If your chili’s looking more like soup, you’ve got a few options. Let it simmer longer uncovered to reduce the liquid. Or make another small batch of that bean puree and stir it in. You can also mash some of the beans right in the pot with a potato masher—not as smooth, but it’ll thicken things up fast.
It’s Too Spicy (Or Not Spicy Enough)
Too spicy? Stir in extra sour cream or add another can of beans to mellow it out. Not spicy enough? Add hot sauce by the teaspoon until you hit your happy place. Like buffalo wings, you can always add heat but you can’t take it away, so start conservative.
The Sour Cream Curdled
This happens if you add the sour cream while the chili’s still boiling. Always remove from heat first, let it cool for a minute, then stir in the sour cream. If it does curdle, it’ll still taste fine—it just won’t look as pretty.
Storage and Reheating Guide
Here’s how to keep your leftover chili tasting fresh and delicious all week long.
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Store in an airtight container. The chili actually tastes better the next day after flavors meld! |
| Freezer | Up to 3 months | Freeze in portion-sized containers. Leave some headspace as it’ll expand when frozen. |
| Reheating (Stovetop) | Until hot | Add a splash of broth or water, heat over medium, stirring occasionally. |
| Reheating (Microwave) | 2-3 minutes | Heat in 1-minute intervals, stirring between, until steaming hot. |
No-Waste Kitchen Ideas
Got leftover chili? Turn it into chili cheese dip by blending it smooth and mixing with extra cheese. Or use it as a topping for crispy oven baked potato skins—absolutely incredible. You can also stuff it into baked sweet potatoes, use it as a burrito filling, or even top nachos with it for an easy game-day snack.
Nutrition Information (Per Serving)
Based on 6 servings
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 32g |
| Dietary Fiber | 8g |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Sodium | 480mg |
Note: Nutritional values are approximate and will vary based on specific ingredients and toppings used.
High Protein White Chicken Chili FAQs
Can I use a different type of bean?
Absolutely! While great northern beans give you that classic white chili look and creamy texture, you can swap in cannellini beans or even navy beans. They all work beautifully. Just stick with white beans to keep it looking like proper white chicken chili.
Do I have to use sour cream?
Nope! Plain Greek yogurt works just as well and actually adds even more protein. If you’re going dairy-free, coconut cream or cashew cream are solid alternatives. The important thing is using something thick and creamy to give the chili that luscious texture.
Can I make this spicier?
For sure! Add more cayenne pepper, toss in diced jalapeños or serrano peppers, or finish each bowl with your favorite hot sauce. You could even use pepper jack cheese as a topping for extra kick. Start small and taste as you go—you can always add more heat.
How long does this chili need to simmer?
Minimum 15 minutes, but 25-30 minutes is ideal for the best flavor and thickness. The longer simmer time lets the spices bloom and the liquid reduce to that perfect thick consistency. If you’re really pressed for time, 15 minutes will work, but give it longer if you can.
Ready to Make This Cozy Chili?
This high protein white chicken chili is about to become your new cold-weather obsession—I’m calling it now. It’s the kind of recipe you’ll make again and again because it’s just that good and that easy. The creamy texture, the perfectly balanced spices, the protein that’ll actually keep you full—it’s got everything going for it.
So grab your biggest pot and get cooking! And hey, once you make this, snap a pic and pin it to Pinterest so you can find it again later. Drop a comment and let me know how it turned out—did you add extra spice? Try the Instant Pot version? I want to hear all about it!
If you loved this recipe, you might also dig these other comfort food favorites: homemade strawberry fruit roll-ups for dessert, strawberry bread loaf with strawberry glaze for breakfast, or strawberries and cream scones for an afternoon treat. Happy cooking, friends!
