Creamy White Chicken Chili Recipe – Easy High Protein & Low Carb

Name: Creamy White Chicken Chili Recipe – Easy High Protein & Low Carb
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 cans white beans (Cannellini or Great Northern), drained and rinsed; 4 cups low-sodium chicken broth; 1 can diced green chiles; 8 ounces cream cheese, cut into small pieces; 1/2 cup heavy cream; 1 teaspoon cumin; 1 teaspoon chili powder; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Optional toppings: shredded cheese, avocado slices, chopped cilantro, lime wedges

Posted on November 12, 2025

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I’ll be honest—this Creamy White Chicken Chili wasn’t something I expected to fall in love with. But one chilly evening, staring at a fridge full of chicken and a pantry stocked with beans, I decided to throw caution (and a whole lot of spices) to the wind. What came out of my pot was magic—a creamy, spicy, hearty bowl of warmth that’s become a weekly staple in our house.

Here’s the thing: this isn’t your average chili. It’s packed with protein, low in carbs, and so creamy you’ll want to lick the spoon. Plus, it’s ridiculously easy to make. Whether you’re meal-prepping for the week or need something quick to feed a crowd, this recipe has you covered.

Why You’ll Love This Recipe

There are so many reasons this Creamy White Chicken Chili is a winner. Let me break it down for you:

High in Protein: Thanks to lean chicken and white beans, you’re getting a serious protein punch in every bowl. Perfect for post-workout meals or keeping you full all day.
Low Carb: No heavy starches here. It’s creamy without the carbs, making it ideal for anyone watching their intake.
Comfort Food Vibes: Creamy, spicy, and loaded with flavor. It’s like a warm hug for your taste buds—especially on a cold day.
Quick & Easy: This beauty comes together in about 30 minutes, and most of that time you’re just letting it simmer. Minimal effort, maximum reward.
Make-Ahead Friendly: It tastes even better the next day, making it perfect for meal prep or leftovers.

Once you’ve made it, you’ll see why this recipe has earned its spot as a Pinterest favorite. It’s the perfect balance of indulgent and healthy, and it’s just plain delicious.

What Ingredients You’ll Need

One of the best things about this recipe is how simple the ingredients are. You might already have most of these in your kitchen:

Chicken Breasts: Boneless, skinless chicken breasts are ideal here. You can also use rotisserie chicken for an even quicker version.
White Beans: Cannellini beans or Great Northern beans work well. They’re creamy and mild, the perfect base for this chili.
Chicken Broth: Use low-sodium broth so you can control the salt in the recipe. Homemade is great, but store-bought works too.
Diced Green Chiles: These bring the perfect amount of heat. If you like it spicier, use the hot variety.
Cream Cheese: Full-fat cream cheese makes the chili rich and velvety. You can swap for a lower-fat version if you prefer.
Heavy Cream: A splash of cream ties everything together and makes this chili ultra-luxurious.
Cumin: Adds a warm, earthy flavor that’s a must in chili recipes.
Chili Powder: Brings just the right amount of heat and depth to the dish.
Garlic & Onion: The foundation of flavor for any great chili. Fresh is best, but you can use garlic powder and dried onion in a pinch.
Toppings (optional): Shredded cheese, avocado slices, chopped cilantro, and a squeeze of lime take this chili to the next level.

Quick note: I’ve tested this with shredded chicken thighs, and it totally works if that’s what you have on hand. This recipe is flexible, so don’t stress if you need to make swaps!

Equipment Needed

You don’t need a fancy kitchen setup for this recipe—promise. Here’s all you need:

Large Pot or Dutch Oven: I use my trusty Dutch oven because it holds heat beautifully, but any large pot will do.
Mixing Spoon: A wooden spoon works best for stirring, especially with creamy recipes.
Knife and Cutting Board: For chopping your onion and garlic. (If you’re using fresh.)
Measuring Cups and Spoons: You’ll want to get the spice ratios just right.

That’s it! Simple tools for a simple recipe. If you don’t have a Dutch oven, a heavy-bottomed pot will work just as well.

How to Make It: Step-by-Step

Ready to make the best Creamy White Chicken Chili of your life? Here’s exactly how I do it:

Cook the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until browned. Remove and set aside.
Sauté the Onion and Garlic: Add another tablespoon of olive oil to the pot. Toss in the chopped onion and garlic, and cook for 2-3 minutes until fragrant and softened.
Add the Spices: Stir in the cumin and chili powder, letting them bloom for about 30 seconds. This wakes up their flavors.
Add Broth and Beans: Pour in the chicken broth and add the drained and rinsed beans. Stir to combine.
<strongshred chicken: While the chili simmers, shred the cooked chicken using two forks. Add the shredded chicken back into the pot.
Make It Creamy: Stir in the diced green chiles, cream cheese, and heavy cream. Let it simmer for another 10 minutes, stirring occasionally, until the cream cheese is fully melted and the chili is thickened.
Adjust and Serve: Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings like shredded cheese, avocado, and cilantro.

That’s it! You’re looking at about 30 minutes from start to finish. Perfect for busy weeknights or lazy weekends.

My Best Tips & Techniques

If you’re anything like me, learning through trial and error is part of the fun of cooking. Here are a few tricks I’ve picked up along the way:

Don’t Skip the Cream Cheese: It’s the secret to that luscious texture. Make sure to cut it into small pieces so it melts evenly.
Use Fresh Spices: If your spices have been sitting in the cabinet for years, now’s the time to replace them. Fresh cumin and chili powder make a huge difference.
Shred the Chicken: The shredded texture works better than diced, soaking up all the creamy goodness of the chili.
Don’t Rush the Simmer: Letting the chili simmer for 10-15 minutes ensures the flavors meld together perfectly.
Customize the Heat: Add jalapeños or extra chili powder if you like it spicy, or stick with mild green chiles for a kid-friendly version.

Trust me, following these tips will take your chili to the next level.

Ways to Mix It Up

Feeling creative? Here are a few fun ways to switch up the recipe:

Spicy Kick: Add diced jalapeños or a pinch of cayenne for extra heat.
Swap the Protein: Use ground turkey or shredded rotisserie chicken if you prefer.
Vegetarian Option: Skip the chicken and add an extra can of beans and some diced zucchini or mushrooms.
Cheesy Upgrade: Stir in 1 cup of shredded cheddar or Monterey Jack for extra richness.
Smoky Flavor: Add ½ teaspoon smoked paprika for a subtle, smoky twist.

Have fun experimenting—you really can’t go wrong with this recipe!

Serving Ideas & Storage

This Creamy White Chicken Chili is delicious on its own, but here are a few ways to serve it:

Top It Off: Add shredded cheese, avocado slices, cilantro, or a dollop of sour cream.
Pair It Up: Serve with cornbread, tortilla chips, or a side of rice if you want to bulk it up.
Make It Fancy: Serve in bread bowls for a cozy dinner party option.

For storage:

Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop or microwave until warmed through.
Freezer: Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating.

Pro Tip: It’s even better the next day, so don’t be afraid to make it ahead of time!

Nutritional Info & Health Benefits

Here’s why I love serving this to my family:

Nutritional Info (Per Serving)
Calories: ~300
Protein: 30g
Carbs: 12g
Fat: 10g

Health Benefits: This chili is high in protein, which helps keep you full, and low in carbs, making it great for anyone watching their intake. Plus, it’s loaded with fiber and potassium from the beans and chicken broth. Comfort food that’s actually good for you? Yes, please!

Final Thoughts

So there you have it—Creamy White Chicken Chili that’s easy, healthy, and ridiculously good. I’ve made it more times than I can count, and it never fails to impress. It’s the kind of recipe that makes you feel like a rockstar in the kitchen, even if you’re short on time or energy.

If you try this recipe, I’d love to hear how it turns out! Drop a comment below or tag me on Pinterest—I can’t wait to see your version.

Happy cooking! Hope your kitchen smells amazing right now.

FAQs

Q: Can I use rotisserie chicken?

A: Absolutely! Shred the rotisserie chicken and add it during the simmering step to save time.

Q: What beans work best?

A: Cannellini or Great Northern beans are my go-to, but navy beans work too.

Q: Can I make this in a slow cooker?

A: Yes! Cook the chicken, shred it, then add all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: How spicy is it?

A: It’s mild as written. If you want more heat, add jalapeños, cayenne, or use hot green chiles.

Q: Can I freeze leftovers?

A: Definitely! Portion it out into freezer-safe containers. It reheats beautifully for up to 3 months.

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