This tasty white chicken chili is packed with protein and keeps carbs low, making it a great choice for a healthy meal. With tender chicken, creamy beans, and a kick of spices, it’s super satisfying!
I love how warm and cozy this chili feels on a chilly day. Plus, it’s quick to make! I often top mine with a sprinkle of cheese to make it even more delicious. Who can say no to cheese? 🧀
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this chili as they cook quickly and stay tender. You can also use shredded rotisserie chicken for convenience.
Beans: While white beans add creaminess and texture, you can skip them for a stricter low-carb option. If you’d like an alternative, you could try canned mushrooms for a similar texture.
Cream: Heavy cream adds richness, but for a lighter option, try unsweetened coconut cream, which gives a lovely flavor without carbs. Dairy-free? Use cashew cream!
Cilantro: Fresh cilantro brightens the dish, but if you’re not a fan, basil or parsley works too! Or simply leave it out for a different flavor profile.
How Do You Make Sure Your Chicken Stays Tender?
To keep your chicken tender and juicy, make sure not to overcook it. Start by sautéing chicken just until it’s no longer pink. After adding broth, cover it and let it simmer gently—this helps retain moisture!
- Use medium heat to cook the onions first until soft.
- Add chicken and stir occasionally until just cooked, around 5 minutes.
- When adding broth, ensure it’s simmering, and don’t boil it too hard.
How to Make High Protein Low Carb White Chicken Chili
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth (low sodium preferred)
- 1 cup canned white beans (like great northern or cannellini), drained and rinsed (optional for very low-carb, reduce or omit)
- 1 cup heavy cream or coconut cream (for creaminess and low carbs)
- 1-2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 to 1/2 tsp cayenne pepper (adjust based on heat preference)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 avocado, diced (for topping)
- 1/4 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend for topping)
How Much Time Will You Need?
The total cooking time for this dish is about 30 minutes. It includes 10-15 minutes of prep and about 15 minutes of cooking. Perfect for a quick and healthy meal!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until the onion is translucent and soft.
2. Adding Flavor:
Next, add the minced garlic and let it cook for another minute until you can smell its delicious aroma. Make sure not to burn the garlic!
3. Blooming the Spices:
Now, sprinkle in the cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Stir the spices into the onion and garlic and cook for another 30 seconds. This step helps to release the spices’ full flavors.
4. Cooking the Chicken:
Add the bite-sized pieces of chicken to the pot. Cook the chicken, stirring occasionally, until it’s no longer pink on the outside—about 5 minutes. You want the chicken to start cooking through.
5. Simmering:
Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for 10-15 minutes, until the chicken is cooked all the way through.
6. Creamy Goodness:
At this point, stir in the optional white beans (if you’re using them), heavy cream, and lime juice. Let the chili simmer gently for another 5 minutes until everything is heated through and slightly thickened. The cream will make it luxurious!
7. Finishing Touches:
Once done, turn off the heat and fold in the chopped cilantro for freshness.
8. Serving:
Time to serve! Ladle the chili into bowls and top with diced avocado, a sprinkle of shredded cheese, and a little extra cilantro. Enjoy your delicious, warming chili!
Enjoy your warm, creamy, high-protein, low-carb white chicken chili!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, make sure to thaw it completely before cooking. The best method is to thaw it overnight in the fridge or to submerge it in a sealed plastic bag in cold water for a couple of hours. Pat the chicken dry before adding it to the pot to avoid excess moisture.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or unsweetened coconut cream for a dairy-free version. Greek yogurt can also be used for a tangy flavor, but stir it in at the end to avoid curdling. Just be mindful of the carb content with these substitutions!
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. If you freeze it, make sure to leave some room in the container, as the chili will expand. To reheat, gently warm it on the stove or in the microwave, adding a little broth or water if it’s too thick.
Can This Recipe Be Made Ahead of Time?
Yes, you can make this chili ahead of time! It actually tastes even better the next day as the flavors develop. Just prepare it up to step 6, let it cool, and store it in the fridge. Reheat gently when you’re ready to serve.
