Chili… is there anything more comforting? I mean, seriously! It’s like a warm hug in a bowl, and you can totally customize it to your liking. What I *really* love is that it’s so easy to throw together, even on a busy weeknight. And let’s be real, we all need more easy dinners in our lives, right?
Plus, chili is just so versatile! You can load it up with veggies, make it super spicy, or keep it mild for the kiddos. Speaking of, have I told you about my latest obsession? It’s this *High Protein White Chicken Chili* recipe. Seriously, it’s a game-changer. I made it last week when my bestie came over, and we devoured the whole pot! What I especially love is the extra protein; it keeps you full for hours. Trust me, you’ve gotta try it!
Why You’ll Love This High Protein White Chicken Chili
Okay, so why *this* white chicken chili? I’m telling you, it’s the best! It’s quick, it’s easy, and it’s packed with flavor. Oh, and did I mention it’s got a ton of protein? Plus, you can make it on the stovetop, in a slow cooker, or even in your Instant Pot. Talk about versatile!
Reasons to Choose This High Protein White Chicken Chili
Seriously, this isn’t just *any* chili. It’s a lifesaver on those crazy weeknights when you’re starving but don’t want to spend hours in the kitchen. And it’s good for you, too! We’re talking lean protein, fiber-rich beans, and lots of yummy veggies. Basically, it’s comfort food you can feel good about eating. Plus, the taste? Forget about it! So good!
A Quick and Easy High Protein White Chicken Chili
Look, nobody has time to slave over dinner every night. That’s why I adore this recipe. You can have a steaming bowl of *High Protein White Chicken Chili* ready in under an hour. Or, even better, toss it in the slow cooker in the morning and come home to a delicious, ready-to-eat meal!
A Healthy and Delicious High Protein White Chicken Chili
This chili isn’t just tasty; it’s actually good for you! With all that chicken and those beans, you’re getting a serious protein boost. And with the corn and green chilies, it’s flavorful without being loaded with fat. It’s a win-win, really!
Ingredients for Your High Protein White Chicken Chili
Alright, let’s talk ingredients! You’ll need chicken breasts (about 1.5 pounds), one small diced onion, and two minced garlic cloves. Don’t forget the spices! Cumin, oregano, chili powder, cayenne, salt, and pepper. Oh, and some canned goods: great Northern beans (or cannellini), corn, and diced green chilies. Easy peasy!
Ingredient Notes and Substitutions for High Protein White Chicken Chili
Okay, so here’s the deal. Great Northern beans are my go-to, but cannellini work great too! Just make sure you drain and rinse ’em. Chicken breasts are awesome, but rotisserie chicken works in a pinch – just shred it up! And if you’re not a fan of spice, ease up on the cayenne, or skip it altogether. Trust me, it’ll still be delish! Oh! And if you don’t have green chilies? A bell pepper, sauteed, works just fine. You can also add a bit more cumin for that earthy flavor. Play around with it!
How to Make High Protein White Chicken Chili: Step-by-Step Instructions
Okay, let’s get cooking! I’m gonna walk you through how to make this amazing chili, whether you’re using your stovetop, slow cooker, or Instant Pot. Don’t worry, it’s super easy, I promise! Just follow along, and you’ll be enjoying a big bowl of goodness in no time. The most important thing is to have all your ingredients ready to go. That way, it all comes together super fast!
Making High Protein White Chicken Chili on the Stovetop
First, grab a big pot and heat up a tablespoon of oil. Toss in your diced onion and minced garlic, and sauté for about 3 minutes, until they’re nice and soft. Then, add those spices and cook for another 30 seconds – careful not to burn them! Next, mash up about a cup of the beans and add ’em to the pot, along with the broth, the rest of the beans, corn, green chilies, and chicken breasts. Bring it to a simmer and let it cook for about 20 minutes, until the chicken’s cooked through. Take the chicken out, shred it, and pop it back in the pot with lime juice, cilantro, and yogurt. Stir, and you’re done!
Slow Cooker High Protein White Chicken Chili Instructions
Want to let your slow cooker do the work? No problem! Sauté the garlic, onion, and spices just like you would for the stovetop method. Then, transfer everything to your slow cooker. Mash up about a cup of the beans, add them to the slow cooker with one cup of broth, the rest of the beans, corn, green chilies, and chicken breasts. Cook on Low for about 6 hours, or on High for 3. When the chicken’s cooked, take it out and shred it. Put it back in the slow cooker with the lime juice, cilantro, and yogurt. Stir it all up, and get ready to serve!
Instant Pot High Protein White Chicken Chili: A Quick Method
Okay, for the speed demons out there, the Instant Pot is your best friend! Mash up about 1 cup of the beans. Then, dump everything into the Instant Pot: garlic, onion, corn, beans, chicken breasts, green chilies, spices, and one cup of broth. Don’t stir! Just seal the lid and pressure cook on High for 20 minutes. Quick release the pressure when it’s done. Take the chicken out to shred it, then return it to the pot with lime juice, cilantro, and yogurt. Give it a good stir, and boom – dinner is served!
Tips for the Best High Protein White Chicken Chili
Want to take your chili game to the next level? Okay, listen up! Don’t be afraid to adjust the seasoning to your liking. If you like it spicy, add more cayenne! And if you want a creamier texture, add a little extra yogurt or even a dollop of cream cheese! My favorite part is tasting as I go. That way you know it’s *perfect*!
Variations for Your High Protein White Chicken Chili
Want to mix things up? Go for it! Try adding some chopped bell peppers or zucchini for extra veggies. Or, swap out the cilantro for some fresh parsley or dill. Ooh! And if you’re feeling adventurous, a dash of smoked paprika can add a totally different dimension of flavor. Get creative – it’s chili, after all! There really are no rules. Just have fun!
Frequently Asked Questions About High Protein White Chicken Chili
Got questions about this amazing chili? I got you covered! I’ve rounded up a few of the most common questions I get asked, so you can make this *High Protein White Chicken Chili* like a pro!
Can I make High Protein White Chicken Chili ahead of time?
Absolutely! In fact, I think it tastes even better the next day! Just store it in an airtight container in the fridge. Reheating is a breeze – just pop it in the microwave or on the stovetop until it’s warmed through.
What are the best toppings for High Protein White Chicken Chili?
Oh, the toppings are where you can really get creative! I love a dollop of Greek yogurt (or sour cream if you’re feeling indulgent), some fresh avocado, and a sprinkle of cilantro. A squeeze of lime is always a good idea, too! And don’t forget the tortilla chips for dipping!
Can I use different beans in this High Protein White Chicken Chili recipe?
Sure thing! Great Northern beans are my favorite, but cannellini beans work great, too. You could even try navy beans or pinto beans for a slightly different flavor and texture. Just remember that different beans will have slightly different cooking times, so keep an eye on them!
Storing and Reheating Your High Protein White Chicken Chili
Okay, so you’ve made a big batch of this *High Protein White Chicken Chili* (good for you!), and you’ve got leftovers. Awesome! Just let it cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for up to 5 days, easy. When you’re ready to reheat, just microwave it or simmer it on the stovetop until it’s nice and hot. Trust me, it tastes even better the next day!
Nutritional Information
Okay, so here’s the deal: nutrition info can vary, depending on the brands and ingredients you use. So, just keep in mind these are estimates, not exact figures, okay?
Enjoyed This High Protein White Chicken Chili?
If you loved this recipe as much as I do, leave a comment and rating below! And don’t forget to share it with your friends on social media. Happy cooking!
Print
Devour Delicious High Protein White Chicken Chili in 60
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Chili
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This recipe provides a flavorful and protein-rich white chicken chili that is easy to make. You can prepare it on the stovetop, in a slow cooker, or in an Instant Pot.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon oil
- 3 cups chicken broth, low sodium
- 2 x 15 ounces cans great Northern beans or cannellini beans, drained and rinsed
- 2 cups corn
- 4 ounces can diced green chilies
- 1 teaspoon cumin, ground
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small bunch cilantro, finely chopped
- 1/2 cup plain or Greek yogurt, fat 2%+
- 1 lime, juice of
- Tortilla chips, avocado, more yogurt, limes, for serving
Instructions
- Stovetop: Preheat a large pot, add oil, garlic, and onion. Sauté for 3 minutes. Add spices and cook for 30 seconds.
- Mash 1 cup of beans and add to the pot with broth, remaining beans, corn, green chilies, and chicken breasts. Simmer for 20 minutes.
- Remove chicken and shred. Return chicken to the pot with lime juice, cilantro, and yogurt.
- Stir and serve with toppings.
- Slow Cooker: Sauté garlic, onion, and spices as above. Transfer to a slow cooker.
- Mash 1 cup of beans and add to the slow cooker with 1 cup broth, remaining beans, corn, green chilies, and chicken breasts. Cook on Low for 6 hours or on High for 3 hours.
- Remove chicken and shred. Return chicken to the slow cooker with lime juice, cilantro, and yogurt.
- Stir and serve with toppings.
- Instant Pot: Mash 1 cup of beans.
- Add garlic, onion, corn, beans, chicken breasts, green chiles, spices, and 1 cup broth to the Instant Pot. Do not stir.
- Pressure cook on High for 20 minutes. Quick release pressure.
- Remove chicken and shred. Return chicken to the Instant Pot with lime juice, cilantro, and yogurt.
- Stir and serve with toppings.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Diced green chilies substitute: Skip them and use more cumin or coriander. Or add sauteed bell pepper.
- Rotisserie chicken: You can use shredded rotisserie chicken. Add it at the beginning.
- Cream cheese: Add 2-3 ounces with yogurt or in place of it.
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 664 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 42 mg
