This healthy high protein white chicken chili offers a creamy hearty embrace that transforms leftover chicken and robust white beans into a satisfying meal. Bursting with flavor from vibrant vegetables, aromatic spices and a tang of lime and yogurt, this dish delivers a nutritious twist on a comforting weeknight favorite.

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I’m excited to share my Easy White Chicken Chili recipe that’s simple and packed with protein. I started with 2 lbs of leftover cooked chicken which i shredded into bite-sized pieces.

Then i added two 15 oz cans of drained white beans for a hearty texture, along with a 4 oz can of diced green chiles for that mild kick. A chopped medium yellow onion, 3 minced garlic cloves, and a red bell pepper (i like to include it for extra color and flavor) make up the base.

I mixed in 4 cups of low-sodium chicken broth, and for an extra crunch, i tossed in 1 cup of frozen corn kernels. A blend of 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp dried oregano, plus salt and black pepper help to tie the flavors together.

I finish the dish with 1 cup plain Greek yogurt and 2 tbsp fresh lime juice, garnishing with fresh cilantro if i feel fancy. This recipe is a real macro friendly dinner thats both nutritious and delicious.

Why I Like this Recipe

I like this recipe because it uses leftover chicken so nothing goes to waste, it’s quick and easy to make in my slow cooker, it’s packed with protein and healthy ingredients, and the creamy Greek yogurt finish makes it super satisfying.

This white chicken chili is really simple and tasty, perfect for those nights when you don’t wanna spend too much time cooking. You can make it either in your slow cooker or on the stovetop, and since it uses leftover chicken, it’s a great way to use up what you have. The chili has lots of flavor from the cumin, chili powder, and even a bit of green chiles, but what makes it stand out is the creamy texture from the Greek yogurt and a splash of lime juice that brightens everything up. Even if you mess up a little or forget a step, it still turns out super comforting and delicious. Enjoy it when you need a hearty, healthy dinner without a lot of fuss.

Ingredients

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Leftover chicken is lean protein that makes the chili hearty and tasty.
White beans loaded with fiber and protein to keep you full longer.
Green chiles add a slight tangy heat that balances the creamy flavors.
Yellow onion gives subtle sweetness and valuable antioxidants to the dish.
Red bell pepper offers vitamin C, color and a mild, sweet crunch.
Chicken broth forms the robust base tying all flavors together nicely.
Greek yogurt brings creaminess and tang while boosting the protein count.
Fresh lime juice offers a bright citrus zing that cuts through richness.
Frozen corn kernels add texture and a hint of natural sweetness.

Ingredient Quantities

2 lbs leftover cooked chicken, shredded or diced

2 (15 oz) cans white beans (like cannellini or great northern), drained and rinsed

1 (4 oz) can diced green chiles

1 medium yellow onion, chopped

3 garlic cloves, minced

1 red bell pepper, chopped (optional but adds color and flavor)

4 cups low-sodium chicken broth

1 cup frozen corn kernels (optional for extra texture)

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp dried oregano

Salt and black pepper to taste

1 cup plain Greek yogurt (for creaminess, stir in at the end)

2 tbsp fresh lime juice

Fresh cilantro, chopped (optional for garnish)

How to Make this

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1. First, in your slow cooker, toss in the chopped onion, minced garlic, and chopped red bell pepper if you want that extra color and flavor.

2. Add the leftover cooked chicken and the white beans to the pot.

3. Pour in the chicken broth and throw in the diced green chiles.

4. Stir in the ground cumin, chili powder, oregano, salt, and black pepper to taste.

5. If you like a little crunch, mix in the cup of frozen corn kernels too.

6. Cover the slow cooker and let everything cook on low for about 4 to 6 hours or on high for 2 to 3 hours till the veggies are tender.

7. When the slow cooker time is up, stir in the Greek yogurt and fresh lime juice; make sure you mix it well to get that creaminess everywhere.

8. Taste it and adjust the salt and pepper as needed.

9. Ladle the chili into bowls while it’s hot and ready to serve.

10. Top it off with a sprinkle of chopped fresh cilantro if you want that extra fresh finish and dig in!

Equipment Needed

1. Slow cooker – crucial for gradual cooking that helps keep nutrients in the veggies and chicken
2. Cutting board – necessary for chopping the onions, garlic, and red bell pepper
3. Sharp knife – for dicing vegetables and shredding or cutting the leftover chicken
4. Measuring cups and spoons – needed for accurate amounts of broth, spices, and Greek yogurt
5. Can opener – to open the cans of white beans and green chiles
6. Stirring spoon – used to mix in ingredients evenly during cooking
7. Ladle – for serving up the hot chili in bowls

FAQ

Can I use fresh chicken instead of leftover cooked chicken?

Yeah, you can, but ya gotta cook the chicken a bit longer or separately first coz the slow cooker might not cook it through fully in the same time.

How long should I let the chili cook in my slow cooker?

I usually set it on low for about 4-6 hours. If you're in a hurry, you can use high for 2-3 hours, but the flavors mightnot blend as nicely.

When do I add the Greek yogurt?

Don’t add it until after the chili has finished cooking coz adding it earlier might cause it to curdle. Stir it in right before serving.

Can I freeze leftovers for later?

Yep, you sure can freeze the chili. Just let it cool completely and store in an airtight container for up to 3 months. Reheat gently on the stove when you're ready.

What if I don't have frozen corn?

No worries, corn is totally optional. You can leave it out or use fresh corn kernels if you have em, just add them during the last hour of cooking.