I’ll never forget the first time I made chili for a crowd; it was a potluck at my friend Sarah’s place, and I was determined to impress everyone with my culinary skills, which were, shall we say, a work in progress back then! Now, I’m sharing my favorite rendition: a hearty and flavorful High Protein White Chicken Chili that’s both satisfying and surprisingly easy to make. Get ready to ladle up a bowl of pure comfort – I promise you’ll love it!
Why This High Protein White Chicken Chili is a Game Changer
Okay, friend, let’s get real for a minute. We’re all busy. We all want to eat well, but sometimes the thought of spending hours in the kitchen just feels…daunting. That’s why I’m so obsessed with this recipe. It’s the answer to the age-old question of “what’s for dinner?” when you want something comforting, filling, and, most importantly, packed with protein to keep you feeling full and energized. Forget that sad, watery chili you might be picturing. This is creamy, dreamy, and bursting with flavor.
Plus, this isn’t just about convenience. This High Protein White Chicken Chili is actually *good* for you! We’re loading it up with lean chicken, beans, and healthy fats, making it a guilt-free pleasure you can enjoy any night of the week. I’m talking about a bowl of pure, unadulterated comfort food that actually supports your health goals. What’s not to love?
What Makes This Chili “High Protein”?
Let’s break down the protein powerhouses in this recipe:
- Chicken: The star of the show! We’re using shredded chicken breast, which is lean and packed with protein. Feel free to use rotisserie chicken for an even quicker prep time.
- Beans: Great Northern beans and cannellini beans add a creamy texture and a significant protein boost. Plus, they’re loaded with fiber, which keeps you feeling full and satisfied.
- Greek Yogurt (Optional): A dollop of Greek yogurt on top adds a tangy flavor and an extra dose of protein. Plus, it makes the chili even creamier.
Ingredients You’ll Need
Here’s your shopping list. Don’t be intimidated by the length – most of these are pantry staples!
- Chicken: 2 pounds boneless, skinless chicken breasts
- Olive Oil: 2 tablespoons
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Jalapeño: 1, seeded and minced (optional, for heat)
- Chicken Broth: 8 cups
- Great Northern Beans: 2 (15-ounce) cans, drained and rinsed
- Cannellini Beans: 1 (15-ounce) can, drained and rinsed
- Green Chiles: 1 (4-ounce) can, diced
- Corn: 1 cup frozen or canned (drained)
- Cumin: 2 teaspoons
- Chili Powder: 1 teaspoon
- Oregano: 1 teaspoon
- Salt and Pepper: To taste
- Lime Juice: 1 tablespoon
- Toppings (Optional): Shredded cheese, sour cream or Greek yogurt, avocado, cilantro, tortilla chips
Step-by-Step Instructions: Let’s Get Cooking!
Okay, grab your apron and let’s get started! Don’t worry, I’ll walk you through every step.
Step 1: Cook the Chicken
You have a few options here. My favorite is to poach the chicken breasts in the chicken broth. It keeps them super moist and tender. Simply bring the chicken broth to a simmer in a large pot, add the chicken breasts, and cook for about 15-20 minutes, or until cooked through. Alternatively, you can bake the chicken breasts at 375°F (190°C) for 20-25 minutes, or until cooked through. Once cooked, shred the chicken with two forks.
Pro Tip: If you’re short on time, grab a rotisserie chicken from the grocery store. It’s a lifesaver!
Step 2: Sauté the Aromatics
In the same pot (or a Dutch oven), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. This step is crucial for building the base flavor of your chili.
Step 3: Build the Flavor
Add the cumin, chili powder, and oregano to the pot and cook for another minute, stirring constantly. This will toast the spices and release their aroma, adding depth of flavor to the chili.
Step 4: Simmer the Chili
Pour in the chicken broth, add the drained and rinsed Great Northern beans, cannellini beans, diced green chiles, and corn. Bring to a simmer and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This is where the magic happens!
Step 5: Add the Chicken and Lime Juice
Stir in the shredded chicken and lime juice. Season with salt and pepper to taste. Let it simmer for another 10 minutes to allow the chicken to warm through.
Step 6: Serve and Enjoy!
Ladle the High Protein White Chicken Chili into bowls and top with your favorite toppings. I love shredded cheese, sour cream or Greek yogurt, avocado, cilantro, and tortilla chips. Get creative and make it your own!
Tips and Tricks for the Best White Chicken Chili Ever
Okay, here are a few secrets to taking your chili to the next level:
- Don’t skimp on the spices: The cumin, chili powder, and oregano are essential for that authentic chili flavor.
- Simmer, simmer, simmer: The longer you simmer the chili, the better the flavors will be.
- Adjust the spice level to your liking: If you like it spicy, add more jalapeño or a pinch of cayenne pepper. If you prefer it mild, omit the jalapeño altogether.
- Use high-quality ingredients: The better the ingredients, the better the chili will taste.
- Make it ahead of time: This chili is even better the next day! The flavors have more time to meld together.
- Blend some of the chili for extra creaminess: If you want a super creamy chili, use an immersion blender to blend about a cup of the chili before adding the chicken.
Variations to Make It Your Own
This recipe is a great starting point, but feel free to get creative and customize it to your liking. Here are a few ideas:
- Add more vegetables: Consider adding diced bell peppers, zucchini, or spinach.
- Use different beans: Navy beans or pinto beans would also work well in this recipe.
- Add a kick: For extra heat, add a can of diced tomatoes with green chilies.
- Make it vegetarian: Substitute the chicken with vegetable broth and add more beans or vegetables.
- Spice it up with some street corn flavor: Try my Mexican Street Corn White Chicken Chili for a delightful twist.
Serving Suggestions
This High Protein White Chicken Chili is a meal in itself, but here are a few ideas for serving it:
- With tortilla chips or cornbread: Perfect for dipping and soaking up all that delicious chili.
- As a topping for baked potatoes: A hearty and satisfying meal.
- In tacos or burritos: A fun and flavorful twist on taco night.
- Alongside a salad: A light and refreshing complement to the chili.
Storing and Reheating
Storing: Let the chili cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.
Frequently Asked Questions (FAQ)
Q: Can I freeze this chili?
A: Absolutely! Let the chili cool completely before storing it in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Q: Can I make this in a slow cooker?
A: Yes! Sauté the onion, garlic, and jalapeño (if using) in a skillet before adding them to the slow cooker. Add all the remaining ingredients except the lime juice and shredded chicken. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the lime juice and shredded chicken during the last 30 minutes of cooking.
Q: Can I use ground chicken instead of chicken breasts?
A: Yes, you can substitute ground chicken for the chicken breasts. Brown the ground chicken in the pot before adding the other ingredients.
Q: What if I don’t have Great Northern beans?
A: You can substitute them with navy beans or cannellini beans.
Q: How can I make this chili thicker?
A: You can thicken the chili by blending a cup of it with an immersion blender or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
Other Delicious Recipes to Try
If you love this High Protein White Chicken Chili, you might also enjoy some of my other favorite soup and chili recipes!
- Chicken Taco Soup: A fun and flavorful twist on taco night.
- Marry Me Chicken Soup: Creamy and comforting, this soup is sure to impress.
- White Chicken Chili: For when you need a super quick version!
- Mexican Street Corn White Chicken Chili: Because you can never have enough white chicken chili variations!
Final Thoughts
There you have it, friend! My go-to recipe for High Protein White Chicken Chili. It’s easy, delicious, and packed with goodness. I hope you love it as much as I do! Now go forth and conquer your kitchen – I know you can do it!
What makes this white chicken chili high in protein?
This chili is high in protein due to the inclusion of shredded chicken breast, Great Northern beans, cannellini beans, and the optional addition of Greek yogurt as a topping.
Can I prepare this chili in advance?
Yes! This chili is even better the next day as the flavors meld together. You can store it in the refrigerator for 3-4 days and reheat it.
What are some variations I can make to this white chicken chili recipe?
You can customize the chili by adding more vegetables like bell peppers or zucchini, using different beans such as navy or pinto beans, adding heat with diced tomatoes and green chilies, or making it vegetarian by substituting the chicken with vegetable broth.
Besides chicken, what other protein sources are in this chili?
The chili also gets a significant protein boost from Great Northern beans and cannellini beans. Greek yogurt, when used as a topping, also contributes to the protein content.
BEST High Protein White Chicken Chili
Ingredients
Equipment
Method
- Cook the chicken: Poach chicken breasts in chicken broth for 15-20 minutes until cooked through, or bake at 375°F (190°C) for 20-25 minutes. Shred with two forks.
- Sauté the aromatics: Heat olive oil in a pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Build the flavor: Add cumin, chili powder, and oregano to the pot and cook for another minute, stirring constantly.
- Simmer the chili: Pour in chicken broth, add drained and rinsed Great Northern beans, cannellini beans, diced green chiles, and corn. Bring to a simmer and cook for at least 30 minutes, or up to an hour.
- Add the chicken and lime juice: Stir in the shredded chicken and lime juice. Season with salt and pepper to taste. Let it simmer for another 10 minutes.
- Serve and enjoy: Ladle the High Protein White Chicken Chili into bowls and top with your favorite toppings.
