White Chicken Chili with Ground Chicken and White Beans
This creamy White Chicken Chili with Ground Chicken and White Beans is a high protein, high fiber weeknight dinner ready in under an hour, and it freezes beautifully for later.
A Cozy Bowl of White Chicken Chili with Ground Chicken
There is something deeply comforting about a pot of chili simmering on the stove, and this White Chicken Chili with Ground Chicken takes that comfort and makes it a little lighter, a little brighter, and a lot more nutritious. Instead of the usual beef and red sauce, we are working with lean ground chicken, tender white beans, and a creamy, tangy broth studded with green chiles and melty cheese. It is the kind of dinner that feels indulgent but is secretly one of the more high protein, high fiber meals you will make all week.
If you have been searching for ground chicken recipes high protein enough to keep you full, or you are trying to eat more fiber without sacrificing flavor, this chili checks every box. Between the beans and the lean chicken, you are looking at a bowl that is as filling as it is nourishing.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy Dutch oven distributes heat evenly so the chicken browns properly instead of steaming, and a good quality low sodium broth lets you control the seasoning without the dish turning overly salty. These are the products that genuinely help this recipe shine:
Why Ground Chicken Works So Well Here
Ground chicken is often overlooked in favor of ground turkey or beef, but it is actually a fantastic base for chili. It has a milder flavor than turkey, which means it soaks up the cumin, chili powder, and oregano beautifully instead of competing with them. This is one of those low cal ground chicken recipes that does not feel like a diet meal at all, because the creaminess from the yogurt and cheese makes every spoonful rich and satisfying.
Chef's Tip: Do not skip browning the chicken properly before adding the vegetables. Those browned bits stuck to the bottom of the pot are pure flavor, and they will dissolve right into the broth as it simmers.
The Secret to That Creamy Texture
A lot of white chicken chili recipes rely on heavy cream or a flour roux to get that signature creamy consistency, but this version keeps things a bit lighter. By mashing a portion of the beans and stirring them back into the pot, you get natural thickness without any extra starch. A finishing swirl of greek yogurt and shredded monterey jack cheese rounds it out into something velvety and rich, while keeping the overall calorie count in check.
This technique also makes the recipe one of the better high fiber bean recipes in your rotation, since the beans stay whole and intact in most of the pot rather than being fully pureed away.
Perfect for Meal Prep and Freezing
One of the best things about this chili is how well it holds up over time. It is an ideal ground chicken freezer meal, since chili in general tends to freeze and reheat better than most dishes. Just leave the dairy out until you are ready to reheat and serve, and you will have a stash of dinners ready to go on busy weeknights.
If you own a slow cooker, this is also easily adapted into a crock pot chicken chili healthy enough for a weekly staple. Simply brown the chicken and onions first, then transfer everything except the dairy into the slow cooker and cook on low for 6 hours or high for 3 to 4 hours, stirring in the yogurt and cheese right before serving.
Ready to make it? Here is the full step-by-step recipe:
White Chicken Chili with Ground Chicken and White Beans
This creamy White Chicken Chili with Ground Chicken and White Beans is a high protein, high fiber weeknight dinner ready in under an hour, and it freezes beautifully for later.
Ingredients
- 1 1/2 lb ground chicken, lean, 93/7 or similar
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 poblano pepper, seeded and diced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder, mild
- 2 cans diced green chiles, 4 oz each, mild or hot to taste
- 4 cups low sodium chicken broth
- 3 cans cannellini beans, 15 oz each, drained and rinsed
- 1/2 cup plain greek yogurt, or light sour cream, for creaminess
- 1 cup shredded monterey jack cheese, plus more for topping
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Heat olive oil in a large Dutch oven or heavy pot over medium heat.
Add the ground chicken and cook, breaking it apart with a spoon, until browned and no longer pink, about 6 to 8 minutes.
Stir in the diced onion, poblano pepper, and garlic. Cook for 4 to 5 minutes until softened and fragrant.
Add the cumin, oregano, chili powder, salt, and pepper. Stir well to coat the chicken and vegetables in the spices, cooking for 1 minute to toast them.
Pour in the diced green chiles and chicken broth. Stir to combine and bring the mixture to a gentle boil.
Add the cannellini beans, then reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili has thickened slightly.
Remove about 1 cup of the chili and blend or mash it lightly, then stir it back into the pot for extra creaminess without pureeing the whole batch.
Turn off the heat and stir in the greek yogurt, shredded cheese, and lime juice until the cheese is melted and the chili is creamy.
Taste and adjust salt, pepper, or lime juice as needed.
Ladle into bowls and top with fresh cilantro, extra shredded cheese, and a lime wedge if desired.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and knife
- Immersion blender or fork (optional, for thickening)
- Ladle
Notes
Serving Suggestions and Variations
This chili is fantastic served straight from the pot with a scattering of fresh cilantro, a squeeze of lime, and a few extra shreds of cheese on top. A handful of crushed tortilla chips or a warm piece of cornbread on the side rounds out the meal perfectly.
A few easy variations to try:
- Spicier version: Use hot diced green chiles and add a diced jalapeno with the onions.
- Extra veggies: Stir in a cup of corn kernels or diced zucchini during the last 10 minutes of simmering.
- Smoky twist: Add a teaspoon of smoked paprika along with the other spices for a deeper, smokier flavor.
However you serve it, this chili is proof that high fiber crockpot recipes and cozy comfort food are not mutually exclusive. It is hearty, warming, and packed with the kind of ingredients that actually make you feel good after eating, which is exactly what a great weeknight dinner should do.
