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, with an easy crockpot option too.
A Cozy Bowl That Actually Loves You Back
There is something deeply comforting about a bowl of chili, but this version skips the heavy, greasy feeling you sometimes get from beef based recipes. This White Chicken Chili with Ground Chicken and White Beans is creamy, warmly spiced, and packed with lean protein and fiber, which makes it one of those rare dinners that feels indulgent but actually loves you back. It is one of my favorite Ground Chicken Recipes High Protein when I want something filling without the food coma afterward.
Whether you are meal prepping for the week, feeding a hungry family, or just craving something warm on a chilly night, this one delivers every time.
Before we get cooking, the right tools and ingredients genuinely change how this chili turns out. A heavy bottomed Dutch oven distributes heat evenly so the ground chicken browns instead of steams, and a good immersion blender makes it effortless to create that classic creamy chili texture without a drop of heavy cream.
Why Ground Chicken and White Beans Work So Well Together
Ground chicken has a milder flavor than beef, which means it soaks up the cumin, oregano, and green chiles beautifully instead of competing with them. Paired with cannellini beans, this becomes one of the best High Fiber Bean Recipes in regular rotation at my house. White beans bring a creamy, almost buttery texture that helps thicken the chili naturally, so you get that rich mouthfeel without relying on heavy cream or a big pile of cheese.
This combination also makes it a genuinely Low Cal Ground Chicken Recipe. You still get a satisfying, hearty bowl, but the macros lean lighter than a traditional beef chili, which is part of why it has become a regular in my Ground Chicken Freezer Meal rotation.
Chef's Tip: For the creamiest texture without extra dairy, scoop out a cup of the chili partway through cooking, blend or mash it smooth, then stir it back in. This trick thickens the whole pot using the beans themselves.
Stovetop or Slow Cooker, Your Choice
While this recipe is written for the stovetop because it comes together in under an hour, it easily converts into one of the best Crock Pot Chicken Chili Healthy options too. Simply brown the ground chicken and onion first for the best flavor, then transfer everything except the yogurt and cheese to your slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in the yogurt and cheese right at the end.
This makes it incredibly easy to prep in the morning and come home to a ready dinner, which is exactly why it has earned a permanent spot among my go to High Fiber Crockpot Recipes.
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, with an easy crockpot option too.
Ingredients
- 1 1/2 lb ground chicken, lean, 93/7 or similar
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cans green chiles, 4 oz each, diced, mild
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 3 cans cannellini beans, 15 oz each, drained and rinsed, white beans
- 3 cups low sodium chicken broth
- 1/2 cup plain greek yogurt, or light sour cream, for creaminess
- 3/4 cup shredded monterey jack cheese, optional, plus more for topping
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
Instruction
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until no longer pink, about 6 to 8 minutes.
Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic, green chiles, cumin, oregano, and chili powder, and cook for 1 minute until fragrant.
Add the cannellini beans and chicken broth. Stir well, bring to a simmer, and let cook uncovered for 20 to 25 minutes, stirring occasionally, until slightly thickened.
Remove about 1 cup of the chili and blend it briefly or mash it with a fork, then stir it back into the pot to naturally thicken the base.
Reduce the heat to low. Stir in the Greek yogurt and shredded cheese until melted and creamy. Do not let the chili boil after adding the yogurt.
Stir in the lime juice, cilantro, salt, and pepper. Taste and adjust seasoning as needed.
Ladle into bowls and top with extra cheese, cilantro, or your favorite toppings before serving.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Ladle
- Immersion blender or fork (for thickening)
Notes
Serving Suggestions and Storage Tips
This chili is fantastic served straight from the pot with a few simple toppings. Try any of the following:
- A squeeze of fresh lime juice for brightness
- Sliced avocado or a dollop of extra Greek yogurt
- Crushed tortilla chips or a warm piece of cornbread on the side
- Sliced jalapeños if you like extra heat
Leftovers store beautifully in the fridge for up to four days, and this is genuinely one of the better Ground Chicken Freezer Meal options since the base freezes well for up to three months. My only tip is to hold off adding the yogurt and cheese until after reheating a frozen batch, since dairy can sometimes separate slightly after freezing.
Heads up: Avoid boiling the chili once the yogurt is stirred in. High heat can cause it to curdle, so keep things at a gentle simmer or low heat from that point on.
However you serve it, this White Chicken Chili With Ground Chicken is the kind of recipe that turns a plain weeknight into something worth looking forward to, one comforting, protein packed spoonful at a time.
