Creamy & High Protein White Chicken Chili

There’s something magical about a bowl of Creamy & High Protein White Chicken Chili—it’s rich without being heavy, comforting without being complicated, and somehow tastes like it simmered all day even though it comes together fast. This version is velvety, flavorful, and thickened naturally with blended beans instead of heavy cream. It is also ready in under an hour.

It’s the kind of recipe you make once and immediately add to your cold‑weather rotation.

Ingredients for Creamy & High Protein White Chicken Chili

Aromatics

• Extra‑virgin olive oil — 1 tbsp (15 ml)

• Yellow onion, finely diced — 1 medium (about 150g / 1 cup)

• Garlic, minced — 2 tsp (about 2–3 cloves)
  

Broth Base

• Chicken broth — Two 14.5 oz cans (about 4 cups / 960 ml)

• Diced green chiles — One 7 oz can

• Cumin — 1 tsp

• Paprika — 1/2 tsp

• Oregano — 1/2 tsp

• Cayenne — 1/4 tsp

• Salt + pepper — to taste
  

Creamy Bean Mixture

• Cannellini beans — Two 15 oz cans, drained & rinsed

• Hot broth from pot — 1/4 cup (60 ml)
  

Creamy Add‑Ins

• Neufchâtel cheese — 8 oz block, cubed

• Corn — 1 1/4 cups (about 200g), fresh or frozen

• Remaining whole beans

• Pureed bean mixture
  

Finishing Ingredients

• Shredded rotisserie chicken — 2.5 cups (about 350g)

• Lemon juice — 1 tbsp

• Fresh cilantro, chopped — 2 tbsp
  

Instructions

1. Sauté the aromatics

Heat 1 tbsp olive oil in a large pot over medium‑high heat. Add the diced onion and cook for 4 minutes, until softened and fragrant. Stir in the garlic and cook 30 seconds, just until aromatic.

2. Build the flavorful base

Pour in the chicken broth, green chiles, and all seasonings: cumin, paprika, oregano, cayenne, salt, and pepper. Bring to a gentle simmer.

3. Create the creamy bean thickener

Drain and rinse both cans of cannellini beans. Set aside 1 cup of the beans. Ladle 1/4 cup hot broth from the pot into a blender. Add the reserved 1 cup beans and blend until completely smooth. This mixture is what gives the chili its signature creamy texture.

4. Make it rich and velvety

Add to the pot:

• Cubed Neufchâtel cheese

• Corn

• Remaining whole beans

• Pureed bean mixture
  

Simmer for 10 minutes, stirring occasionally, until the cheese melts and the chili thickens.

5. Finish with protein + brightness

Stir in the shredded rotisserie chicken, lemon juice, and cilantro. Simmer another 2–3 minutes to warm through. Taste and adjust seasoning as needed.

Serve warm with tortilla chips, lime wedges, or extra cilantro.

📊 Macros (per serving, 6 servings)

Calories: ~330 Protein: ~28g Fat: ~10g Carbs: ~32g

(Macros vary slightly depending on broth, cheese, and rotisserie chicken brand.)