Some meals just feel like a warm hug in a bowl, and this Creamy White Chicken Chili is one of them. Imagine coming home on a crisp fall or winter evening, wrapping yourself in a blanket, and settling down with a bowl of creamy, slightly spicy, protein-packed chili. It’s the kind of meal that warms you from the inside out, fills you up without weighing you down, and keeps you coming back for more.
This high-protein dinner is ridiculously easy to make, bursting with bold flavors, and perfect for meal prep. It’s macro-friendly, meaning it fits well into balanced meal plans for those tracking protein, carbs, and fats. Whether you’re cooking for yourself, feeding a hungry family, or impressing guests at a dinner party, this easy white chicken chili checks all the boxes.
And let’s be honest—sometimes, red chili feels a bit too heavy. This version skips the tomatoes, leans into a creamy broth, and brings just the right amount of heat from poblano peppers and jalapeños.
Let’s dive into why this dish needs to be in your healthy high-protein meals rotation!
Why You’ll Love This Creamy White Chicken Chili
This chili has all the makings of a perfect comfort meal, but here’s why it stands out:
- One-Pot Wonder – Less mess, more flavor. You won’t be drowning in dishes after making this.
- Protein-Packed – Between the chicken and white beans, this meal delivers serious high-protein meals energy.
- Super Creamy Without Being Heavy – Thanks to cream cheese and shredded cheddar, you get that velvety texture without overloading on dairy.
- Perfect for Meal Prep – It stores well, making it a go-to macro meal for busy weekdays.
- Great for the Whole Family – You can adjust the spice level for kids or spice lovers.
If you’re looking for a meal that’s comforting, flavorful, and nutritious, this macro-friendly recipe is the answer.
Ingredients You’ll Need
One of the best things about this white chicken chili is that it’s made with simple, everyday ingredients.
Protein & Base
- Chicken breasts or thighs – You can use boneless, skinless chicken breasts for a leaner option or chicken thighs for more flavor.
- White beans – Great Northern beans or cannellini beans work best. They add extra protein and help thicken the chili.
- Chicken broth – Use low-sodium broth to control salt levels and build a rich base.
Aromatics & Vegetables
- Onions & garlic – The foundation of any good chili.
- Poblano peppers & jalapeños – These add depth and a mild kick to the dish.
- Green chilies – Adds another layer of spice without being overpowering.
Spices & Seasonings
- Chili powder – Brings warmth without overwhelming heat.
- Cumin & smoked paprika – Enhances the chili’s smokiness.
- Salt & pepper – The essentials.
Creamy & Cheesy Elements
- Cream cheese – This is what makes it ultra-creamy.
- Shredded sharp cheddar – Melts into the chili for an added depth of flavor.
Toppings & Garnishes
- Greek yogurt or sour cream – A dollop on top balances the spice.
- Sliced avocado – Creamy and cooling against the heat.
- Fresh cilantro & green onions – Adds brightness.
- Lime wedges – A squeeze of fresh lime juice ties everything together.
Step-by-Step: How to Make Creamy White Chicken Chili
Making this high-protein dinner is as easy as 1-2-3!
1. Sauté the Veggies
Heat oil in a large pot over medium heat. Add diced onions, garlic, and peppers. Sauté for about 5 minutes, or until everything smells amazing.
2. Add the Chicken & Spices
Toss the chicken with chili powder, cumin, smoked paprika, salt, and pepper. Add it to the pot and sear it for 2-3 minutes per side to lock in flavor.
3. Simmer to Perfection
Pour in the chicken broth, cover, and let everything simmer for about 25 minutes. This allows the flavors to develop while the chicken becomes tender enough to shred.
4. Make It Creamy
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the melted cream cheese and white beans, then let everything simmer for another 10 minutes.
5. Serve & Top It Off
Ladle into bowls and pile on the toppings—sharp cheddar, avocado, cilantro, green onions, and a dollop of Greek yogurt.
Pair with: Oven Roasted Chicken Thighs or Roasted Chicken Thighs and Potatoes.
How to Make It in a Slow Cooker
Want to make this chili even easier? Use a slow cooker!
- Sauté the onions, garlic, and peppers on the stove.
- Transfer everything (except the cheese and cream cheese) into the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the cream cheese and shredded cheddar at the end.
Storage & Meal Prep Tips
This macro meal is meal-prep friendly, making it perfect for busy weeks.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Portion it into freezer-safe bags and freeze for up to 3 months.
- Reheat: Warm on the stove or microwave until heated through.
Variations & Substitutions
This macro-friendly recipe is easy to customize:
- Dairy-Free? Use coconut milk instead of cream cheese.
- Vegetarian? Swap chicken for extra beans or cauliflower.
- Keto-Friendly? Skip the beans and add extra chicken.
More High-Protein Recipes to Try
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Just shred it and add it towards the end.
What’s the best way to thicken the chili?
Mash some of the beans or simmer uncovered for a few minutes.
Is this chili spicy?
It has a mild kick, but you can adjust the spice level.
Creamy White Chicken Chili
Ingredients
- Protein & Base
- 1 lb boneless skinless chicken breasts (or thighs)
- 2 cups low-sodium chicken broth
- 1 can 15 oz Great Northern beans, drained and rinsed
- 1 can 4 oz diced green chilies
- Aromatics & Vegetables
- 1 small onion diced
- 3 cloves garlic minced
- 1 poblano pepper chopped
- 1 jalapeño diced (remove seeds for milder flavor)
- Spices & Seasonings
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Creamy & Cheesy Elements
- 4 oz cream cheese softened
- 1 cup shredded sharp cheddar cheese
- Toppings Optional but Recommended!
- Greek yogurt or sour cream
- Sliced avocado
- Fresh cilantro & green onions
- Lime wedges
- Tortilla chips or beer bread for serving
Instructions
- Sauté the Aromatics: Heat a large pot over medium heat. Add a drizzle of olive oil and sauté the onion, garlic, poblano, and jalapeño for 5 minutes until softened and fragrant.
- Add Chicken & Spices: Stir in the chili powder, cumin, paprika, salt, and pepper. Add the chicken breasts and cook for 2 minutes per side to sear.
- Simmer the Chili: Pour in the chicken broth and diced green chilies, then bring to a gentle simmer. Cover and cook for 20–25 minutes, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Make It Creamy: Melt the cream cheese in the microwave for 15 seconds, then stir it into the chili. Add the white beans and shredded cheddar cheese, stirring until everything is well combined and creamy.
- Simmer & Serve: Let the chili simmer for 5–10 more minutes. Taste and adjust seasoning if needed.
- Add Toppings & Enjoy! Ladle into bowls and top with Greek yogurt, avocado slices, fresh cilantro, green onions, and a squeeze of lime. Serve with tortilla chips or warm beer bread for dipping!
Notes
- Slow Cooker Method: Sauté the onions, garlic, and peppers first, then transfer everything (except cheese) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheeses at the end.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Spice Level: Reduce or omit jalapeños for a milder chili. Add extra chili powder or cayenne for more heat.
- Dairy-Free Option: Swap cream cheese for coconut milk and use dairy-free shredded cheese.
- Meal Prep Friendly: Divide into containers for easy lunches. Reheat on the stove or microwave until warmed through.
This Creamy White Chicken Chili is the perfect balance of spicy, creamy, and hearty. It’s easy to make, packed with protein, and endlessly customizable. Whether you’re craving comfort food or need a macro-friendly meal, this dish delivers every time.
