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Creamy high protein white chicken chili in a white bowl topped with avocado slices, cilantro, and a dollop of Greek yogurt, styled on a rustic wooden table

High Protein White Chicken Chili

A creamy, one-pot white chicken chili with 38g of protein per bowl — made with tender shredded chicken, white beans, and Greek yogurt instead of heavy cream. Perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 (15 oz) cans great northern beans drained and rinsed
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 poblano pepper diced
  • 1 tbsp olive oil
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 1 cup plain 2% Greek yogurt
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
Optional toppings
  • diced avocado, shredded Monterey Jack cheese, extra Greek yogurt, sliced jalapeños, crushed tortilla chips.

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion and poblano; cook 4–5 minutes until softened.
  2. Stir in garlic, cumin, oregano, chili powder, smoked paprika, salt, and pepper; cook 30–60 seconds until fragrant.
  3. Add chicken breasts, drained beans, and chicken broth; stir to combine.
  4. Bring to a boil, then reduce heat to medium-low. Cover and simmer 25 minutes, until chicken shreds easily.
  5. Remove chicken, shred with two forks, and return to the pot.
  6. Reduce heat to low. Stir in Greek yogurt until fully combined — do not boil.
  7. Stir in lime juice and cilantro. Taste, adjust salt, and serve with your favorite toppings.

Notes

Protein 38g | Carbohydrates 32g | Fat 11g | Fiber 8g per serving (6 servings per recipe). Greek yogurt replaces heavy cream for extra protein — never boil after adding it or it may curdle. Keeps 4–5 days refrigerated and up to 3 months frozen.