White Chicken Chili with Extra Protein Boost
White Chicken Chili with Extra Protein Boost is a creamy chili built from shredded chicken, white beans, and Greek yogurt, giving you a bowl that fills you up without a food coma.
You only need chicken breast, great northern beans, broth, and a handful of pantry spices for a 45 minute dinner that works for meal prep or a chilly weeknight. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 30 min | 45 min | 6 servings | Medium |
Why You'll Love This Recipe
- High protein: Chicken, beans, yogurt, and cheese stack up to a serious protein count per bowl.
- One pot: Everything simmers together, so cleanup takes five minutes.
- Budget friendly: Canned beans and chicken breast stretch into six generous servings.
- Make-ahead: Flavors deepen overnight, so leftovers taste even better the next day.
- Kid-friendly: Mild heat and a creamy texture make it an easy sell at the family table.
White Chicken Chili Ingredients
- Chicken breast: Boneless, skinless breasts poach right in the broth and shred easily; thighs work too if you want more fat and flavor.
- Great northern beans: These creamy white beans thicken the chili as they break down slightly; cannellini beans are a fine swap.
- Chicken broth: Use low-sodium broth so you control the salt; vegetable broth works in a pinch.
- Green chilies: Canned diced green chilies add gentle heat without overwhelming the dish.
- Greek yogurt: Stirred in at the end, it adds protein and tang instead of heavy cream.
- Monterey Jack cheese: Melts into the broth for a rounder, richer texture; pepper jack adds more kick.
- Cumin and oregano: These two spices give the chili its warm, earthy backbone.
- Corn kernels: Frozen corn adds sweetness and a little crunch against the soft beans.
Exact amounts and full measurements are in the recipe card below.
Ways to Change It Up
- Protein swap: Use shredded rotisserie chicken or leftover turkey instead of poaching raw breast.
- Slow cooker version: Add everything except the yogurt and cheese, cook on low for 6 hours, then stir those in at the end.
- Spicier bowl: Add a diced jalapeño with the onions or a pinch more cayenne pepper.
- Lighter version: Swap the Monterey Jack for a smaller amount of sharp cheddar and use nonfat Greek yogurt.
- Bean-forward: If you love beans, try it alongside our Tomato & Basil White Beans for a double-bean dinner.
How to Make White Chicken Chili
- Build the base: Sauté onion and garlic in olive oil until soft and fragrant, about 4 minutes, then stir in the spices.
- Poach the chicken: Add broth and chicken breasts, bring to a simmer, and cook until the chicken reaches 165°F, about 15 minutes.
- Shred and return: Pull the chicken out, shred it with two forks, and stir it back into the pot along with the beans and corn.
- Simmer to thicken: Let everything simmer uncovered for 10 minutes so the beans soften and the broth reduces slightly.
- Finish creamy: Turn off the heat, stir in the Greek yogurt and cheese until the cheese melts and the chili turns pale and glossy.
- Taste and serve: Adjust salt and pepper, then ladle into bowls with your favorite toppings.
Pro Tips from Our Kitchen
- Don't boil after adding yogurt: High heat can cause it to curdle, so keep the pot off direct heat once it's stirred in.
- Shred warm chicken: It pulls apart easier right after cooking than once it cools.
- Use a food thermometer: Chicken breast is done at 165°F internal temperature, not by guessing from color.
- Mash a few beans: Smashing a spoonful against the pot side thickens the chili without extra flour.
- Rest it 10 minutes: The chili thickens further off heat, so don't panic if it looks thin right after cooking.
What to Serve With It
This chili pairs well with warm cornbread, a simple green salad, or tortilla chips for scooping. For a heartier spread, set it next to our One Pot Beef and Rice Pilaf Everyone Asks For or a bowl of Stuffed Pepper Soup with Ground Beef and Rice for a soup-and-chili night.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months and thaw overnight in the fridge before reheating. Warm gently on the stovetop over low heat or in the microwave in 1-minute bursts, stirring between each, until heated through.
White Chicken Chili FAQ
Can I use canned chicken instead of raw breast?
Yes, drained canned chicken works in a pinch; skip the poaching step and add it with the beans.
Can I double this recipe?
Yes, double every ingredient and use a large stockpot; simmer times stay about the same.
Can I make White Chicken Chili ahead of time?
Yes, it reheats well and the flavor actually improves after a day in the fridge.
White Chicken Chili with Extra Protein Boost
A creamy white chicken chili loaded with shredded chicken, white beans, and Greek yogurt for a high protein, comforting dinner.
Ingredients
Method
- Sauté the aromatics: Heat olive oil in a large pot over medium heat and cook the onion until soft, about 4 minutes. Add the garlic, green chilies, cumin, oregano, chili powder, and cayenne, and stir for 1 minute until fragrant.
- Add broth and chicken: Pour in the chicken broth and add the whole chicken breasts, submerging them as much as possible. Bring to a gentle simmer over medium heat.
- Poach until cooked: Simmer the chicken for about 15 minutes, until it reaches an internal temperature of 165°F. Remove the chicken to a plate and let it rest for a few minutes.
- Shred the chicken: Use two forks to shred the chicken into bite-sized pieces. The warm chicken pulls apart easily at this stage.
- Return chicken to pot: Add the shredded chicken back into the pot along with the beans and corn. Stir everything together so it's evenly distributed.
- Simmer to thicken: Let the chili simmer uncovered over low heat for 10 minutes, stirring occasionally. The broth should reduce slightly and the beans will start to soften.
- Mash some beans: Press the back of a spoon against a few beans along the side of the pot to mash them. This releases starch and naturally thickens the chili.
- Turn off the heat: Remove the pot from direct heat before adding the dairy. This keeps the yogurt from curdling.
- Stir in yogurt and cheese: Add the Greek yogurt and shredded Monterey Jack cheese, stirring until the cheese melts and the chili turns creamy and pale.
- Season and rest: Taste and adjust with salt and black pepper. Let the chili rest for 10 minutes off heat; it thickens further as it sits.
- Serve warm: Ladle the chili into bowls and top with fresh cilantro and a squeeze of lime juice. Serve immediately while warm.
More Recipes You'll Love
- Copycat Chipotle Chicken Bowl with Smoky Marinade: another protein-packed chicken dinner with bold spice.
- Dump and Bake Chicken Rice Casserole, No Stirring Needed: an easy oven option for busy weeknights.
- Cracker Barrel Chicken and Dumplings Copycat (Just Like the Original): more cozy chicken comfort food to try next.
- Best Crock Pot Chicken Pot Pie Recipe: a creamy slow cooker chicken dinner for a lazy afternoon.
