High-Protein White Chicken Chili
White chicken chili gets its body from beans rather than tomatoes, which gives it a softer, creamier character than a traditional red chili. Green chiles, cumin and oregano add warmth while tender chicken makes the pot hearty enough for dinner.
Simmer the chili gently so the chicken stays tender, then mash or blend a small portion of the beans if you want a thicker broth. Lime, cilantro or sliced jalapeño are best added at the table for a fresher finish.
How White Chicken Chili Turns Creamy Without a Flour Roux
- Blended cottage cheese melts into the broth and gives the chili a creamy finish without cream cheese.
- White beans add both body and protein, and some naturally break down as the pot simmers.
- Green chiles, cumin and oregano build a savory background without overwhelming the mild beans and chicken.
- Lime juice goes in at the end so the finished bowl tastes brighter rather than flat.
High-Protein White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breast diced
- 2 cans white beans drained and rinsed
- 1 can diced green chiles
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 cup cottage cheese blended smooth
- 1 cup frozen corn
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and cook onion for 4 minutes; add garlic for 30 seconds.
- Add chicken, beans, green chiles, broth, cumin, oregano and chili powder.
- Bring to a simmer and cook 18–20 minutes, until chicken is cooked through.
- Stir in corn and blended cottage cheese and simmer gently for 5 minutes.
- Finish with lime juice, salt and pepper. Serve hot.
Notes
Blend the Cottage Cheese Separately
Pureeing the cottage cheese before it goes into the pot lets it disappear into the broth instead of leaving visible curds. Add it only after the chicken has cooked and the beans are hot.
Keep the Final Simmer Gentle
Once the blended cottage cheese is in the chili, lower heat is better. A hard boil is unnecessary and can make dairy-based soups look less smooth.
Lime Belongs at the End
The chili gets richness from beans and cottage cheese, so the final spoonful of lime is not just garnish. Stir it in after simmering to brighten the broth and sharpen the cumin, oregano and green-chile flavors.
A Better Bowl the Next Day
The chili thickens as it sits. Reheat over moderate heat with a splash of broth if needed, then adjust lime, salt and pepper after it is hot rather than before.
