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This delicious white chicken chili is easy to make, packed with protein and simmered in a richly-flavored tomato broth.
This cozy chicken chili is on the menu at our house for the big game! ♡
I loaded up this batch with extra protein from tender shredded chicken, hearty beans, rich bone broth and a (hidden!) cup of cottage cheese blended into the broth to make it perfectly creamy. Everything is then simmered together in a richly-seasoned broth with fire-roasted tomatoes, green chiles and veggies until it’s thick, flavorful and downright irresistible. And with over 32 grams of protein per serving, this chili is guaranteed to keep you fueled up for whatever the day has ahead. It’s a total winner!
To keep things quick and easy, I recommend shredding a rotisserie chicken, but you also cook your own however you prefer. (I usually use this recipe.) Once your ingredients are all prepped, this recipe comes together with just 20 minutes of cook time. And of course, don’t forget to pile each bowl high with all of your favorite toppings — my favorite part of chili night!
However you serve it, this chicken chili is sure to be a hit. Let’s make some!
High Protein Chicken Chili Ingredients
Here are a few quick notes about the chicken chili ingredients that you will need to make this recipe:
- Shredded cooked chicken: Tender shredded chicken serves as our lean protein for this chili. I recommend shredding a large rotisserie chicken to save time, or you can cook and shred a pound of chicken breasts or thighs yourself. (I like using this baked chicken breasts recipe.)
- Chicken bone broth: Chicken bone broth adds lots of rich protein, nutrients and collagen to the broth, as well as extra layers of rich savory flavors. I’ve opted to use bone broth here for extra protein, but you could easily substitute chicken stock here if you prefer.
- Cottage cheese: We’ll use this as our protein-rich addition to make the broth a bit more creamy and tangy, blending it into the soup so that the little curdles become smooth and velvety. If you don’t have cottage cheese on hand, feel free to swap in plain Greek yogurt.
- Aromatics: Sautéed chopped white onion, red bell pepper and minced garlic create a flavorful aromatic base for the soup to complement the spices.
- Dried spices: We will use a simple Tex-Mex mix of chili powder, ground cumin, dried oregano, fine sea salt and freshly-ground black pepper to season the soup with layers of earthy, slightly-spicy flavors. Feel free to add in some cayenne if you prefer more heat.
- Diced tomatoes: Slightly charred fire-roasted tomatoes give the broth a subtle smokiness and texture.
- Beans: Fiber-rich beans add extra protein to the chili, plus we will purée some of the beans to thicken the broth as well and give it a nice velvety texture. I used a combination of black and pinto beans here, but you could easily swap in some white or red beans if you prefer.
- Chopped green chiles: A small can of chopped green chiles adds a gentle zesty kick to the broth without being too spicy.
- Toppings: Finally, you know what I always say when it comes to chili toppings — the more, the merrier! I highly recommend a mix of chopped cilantro, crumbled tortilla chips, diced avocado, diced red onion, lime wedges, shredded cheese and/or sour cream. Whatever you love best, pile those toppings high and don’t be shy!
Variations & Substitutions
Here are a few variations to this white chicken chili recipe that you’re welcome to try:
- Add chipotle: Add a diced chipotle pepper (or two) in adobo for more smoky, spicy flavors.
- Add extra veggies: Add in more soup-friendly veggies, such as butternut squash, carrots corn, poblanos, sweet potatoes or zucchini.
- Add greens: Add in baby spinach or chopped fresh kale for extra color and nutrients.
- Add quinoa: Add in a 1/2 cup of uncooked quinoa (rinsed and drained in a fine mesh strainer) along with 1 extra cup of bone broth.
- Use a different protein: Swap in 1 pound of ground beef, turkey or chicken in place of the shredded chicken.
More Chicken Chili Recipes To Try!
Looking for more chicken chili recipes to try? Here are a few of our favorites:
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups chicken bone broth (or chicken stock)
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles
- 1/2 cup whole kernel corn
- 1/2 teaspoon dried oregano
- 2/3 cup cottage cheese (or plain Greek yogurt)
- 1 pound shredded cooked chicken (approx. 4 cups)
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, crumbled tortilla chips, diced avocado, diced red onion, lime wedges, shredded cheese and/or sour cream
- Sauté. Heat oil in a large stockpot over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Add garlic, chili powder and cumin and sauté for 2 minutes, stirring frequently.
- Simmer. Add in the chicken bone broth, tomatoes, beans, green chiles, corn, oregano and stir to combine. Continue cooking until the mixture reaches a simmer.
- Blend. Transfer 2 cups of the soup along with the cottage cheese to a blender and purée until completely smooth. (To prevent pressure buildup, slightly vent the blender lid to allow steam to escape while blending.) Pour the mixture back into the soup along with the cooked chicken and stir to combine.
- Season. Give the soup a taste and season with additional salt, pepper and/or chili powder if needed.
- Serve. Serve warm, garnished with lots of toppings and a squeeze of lime juice, and enjoy!