Creamy White Chicken Chili: A High-Protein, High-Fiber Fall Dinner
When the temperatures start to drop, I start craving warm, hearty meals. Soups, stews, and anything I can make in one pot are always on my fall dinner rotation.
I've never been a huge fan of traditional chili, but this Creamy White Chicken Chili is a different story!
It's creamy, flavorful, easy to make, and delivers two things I'm always looking to include in my meals: protein AND fiber!
With approximately 37 grams of protein and 7 grams of fiber per serving, this recipe is a great way to get more of both without making dinner complicated. Plus, it's made with simple ingredients and makes enough for leftovers!
Why Protein AND Fiber Matter
We hear a lot about the importance of protein, especially as we get older. Protein helps maintain muscle mass, supports recovery from exercise, and keeps us feeling satisfied after meals.
But fiber deserves just as much attention!
Fiber supports digestive health, helps maintain healthy cholesterol levels, and can help regulate blood sugar levels. And the reality is, most Americans aren't getting enough of it.
What I especially love about this recipe is that you're getting both in one meal. The chicken provides plenty of lean protein, while the white beans add additional protein along with a good amount of fiber.
It's a simple combination that makes for a filling, satisfying dinner.
Why You'll Love This Creamy White Chicken Chili
Protein + fiber: Two important nutrients in one delicious bowl.
Easy to make: Everything comes together in one pot with minimal prep.
Simple ingredients: Chicken, white beans, green chiles, and a handful of pantry staples.
Great for leftovers: Perfect for lunches or another easy dinner during the week.
Easy to make gluten-free: Just be sure your chicken broth and seasonings are gluten-free.
Creamy without heavy cream: A little reduced-fat cream cheese gives this chili its rich, creamy texture.
Creamy White Chicken Chili Recipe
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 6
Ingredients
1½ lbs boneless, skinless chicken breasts
2 (15 oz) cans great northern beans, drained and rinsed
1 (4 oz) can diced green chiles
1 small yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
4 oz reduced-fat cream cheese, softened
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
Juice of 1 lime
Salt and pepper to taste
Olive oil cooking spray
Fresh cilantro, optional
Instructions
Sauté the onion and garlic. Lightly coat a large pot or Dutch oven with olive oil cooking spray. Heat over medium heat and add the diced onion. Cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the chili ingredients. Place the chicken breasts in the pot. Add the drained white beans, diced green chiles, frozen corn, chicken broth, cumin, chili powder, smoked paprika, and oregano.
Simmer. Bring to a gentle boil, then reduce heat, cover, and simmer for approximately 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
Shred the chicken. Remove the cooked chicken breasts from the pot and shred using two forks.
Make it creamy. Stir the softened cream cheese into the hot broth until melted and smooth. For a thicker chili, blend about ½ cup of the beans with a little broth and stir the mixture back into the pot.
Finish the chili. Return the shredded chicken to the pot. Add the lime juice and simmer for another 3–5 minutes. Season with salt and pepper to taste.
Serve. Ladle into bowls and top with fresh cilantro, sliced avocado, jalapeños, or a sprinkle of shredded cheese, if desired.
Nutrition Information
Estimated macros per serving (1/6 of recipe):
Calories: 350
Protein: 37g
Carbohydrates: 31g
Fat: 9g
Fiber: 7g
Nutrition information is estimated and does not include optional toppings. Values may vary depending on ingredient brands and serving sizes.
Tips for Making the Best White Chicken Chili
Want a thicker chili? Blend a portion of the white beans with a little chicken broth and stir it back into the pot. This creates a creamier consistency without needing additional cream cheese.
Like a little heat? Add diced jalapeños, cayenne pepper, or a few dashes of hot sauce.
Short on time? Substitute approximately 4 cups of cooked, shredded rotisserie chicken for the raw chicken breasts. Add it to the pot with the remaining ingredients and simmer until heated through.
Want to make it dairy-free? Use a dairy-free cream cheese alternative or skip the cream cheese and blend extra white beans for a creamy texture.
How to Store and Reheat
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot, adding a splash of chicken broth if it has thickened.
You can also freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Because this chili contains cream cheese, you may notice some separation after freezing, but stirring while reheating will help bring it back together.
