There’s something about chili that feels like a warm hug on a cold day, isn’t there? This healthy high protein white chicken chili is a treasured recipe of mine that combines comfort with nutrition, making it a go-to, especially when I want something hearty yet guilt-free. It brings together all the delightful layers of flavor while ensuring you’re nourishing your body. This chili is a dream to make, especially if you have leftover chicken from last night's roast—talk about a win-win! So, let’s dive in and create something special together.
Why you'll love this recipe
Imagine this: bold flavors dancing together in a warm, creamy soup that not only tantalizes your taste buds but also fills you up with protein. This white chicken chili is special because it’s a versatile meal that suits busy weeknights or a cozy weekend gathering. Packed with shredded chicken, robust spices, and wholesome beans, each bowl is a delightful mix of texture and flavor—smooth yet hearty, spicy yet wholesome. Moreover, it’s practical too; you can use leftover chicken, making it a sustainable option that reduces food waste.
Not only is it delicious, but it’s also a source of lean protein that can fit into a healthy lifestyle. You get to indulge without guilt thanks to the wholesome ingredients. Picture garnishing it with fresh cilantro, creamy avocado, or a squeeze of zesty lime! Trust me when I say this chili will quickly become a staple in your kitchen.
Gather these ingredients
Let’s gather our trusty ingredients and set ourselves up for success! Here’s what you’ll need:
- 1 lb leftover chicken, shredded: If you don't have leftover chicken ready, a rotisserie bird works wonders here too. The tender shreds soak up the chili flavors beautifully.
- 1 can white beans, drained and rinsed: I prefer great northern or cannellini beans; they're creamy, and their mild flavor lets the spices shine.
- 1 can corn, drained: This adds a pop of sweetness and a lovely texture that complements the beans.
- 1 onion, diced: Onions are magic in a pot—they bring depth and sweetness. Don’t skip the sautéing!
- 2 cloves garlic, minced: Fresh garlic is where the flavor really lifts off. It makes everything better!
- 2 cups chicken broth: Use low-sodium broth to control the saltiness and ensure it doesn’t overwhelm the dish.
- 1 cup heavy cream or Greek yogurt: For a lighter touch, Greek yogurt works perfectly and adds a tangy depth. A sprinkle of lemon zest on top never hurts, either!
- 1 tsp cumin: This warm spice adds a beautiful earthiness that blends well with the other flavors.
- 1 tsp chili powder: It brings a subtle kick; adjust to your preference if you like it spicy.
- Salt and pepper to taste: Adjust these as you go; they’re crucial for pulling every flavor into focus.
- Optional toppings: Fresh cilantro, creamy avocado slices, and a squeeze of lime juice are all fantastic additions that brighten up every bowl.
Preparing Healthy High Protein White Chicken Chili
Ready to roll up your sleeves? Let’s get cooking! Follow these steps to craft a warm pot of goodness.
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Sauté the aromatics: Grab a large pot and heat a splash of oil over medium heat. Toss in the diced onion and minced garlic, allowing them to soften and turn fragrant—about 3-5 minutes. This is where the magic begins!
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Mix in the stars: Stir in the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, and a good sprinkle of salt and pepper. Give everything a hearty stir!
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Go for a simmer: Bring that lovely mixture to a gentle simmer. Let it cook undisturbed for about 20 minutes—this is the time for the flavors to mingle and create that rich chili personality we’re after.
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Add creaminess: After the simmer, reduce your heat and stir in your choice of heavy cream or Greek yogurt until everything is well-blended and creamy. This is the moment where comfort meets health!
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Serve and garnish: Ladle your luscious chili into bowls while it’s nice and hot. Top it off with freshly chopped cilantro, slices of avocado, and a squirt of lime. You deserve this!
Best way to enjoy it
Now that you've created a masterpiece, let’s talk servings! This chili shines all on its own, but pairing it with a side of cornbread is like sweet symphony. Crusty bread for dipping or a simple green salad on the side makes for a well-rounded meal.
Feel free to experiment with toppings—add crushed tortilla chips for crunch, sprinkle a bit of cheese if you want that cheesy goodness, or even a dollop of salsa for an extra kick. The choices are endless!
Keeping leftovers fresh
This chili is even better the next day, so let’s make sure it stays fresh. Allow it to cool completely, then store it in an airtight container in the fridge for up to 4-5 days. When you’re ready to enjoy it again, simply reheat it over low heat on the stovetop, stirring occasionally.
If you want to freeze the batch, pour it into a freezer-safe container and it can last 3-4 months. Just remember to leave some space at the top for expansion when it freezes.
Pro chef tips
A few golden nuggets to ensure your chili hits the spot every time:
- Don’t rush the sautéing step. The deeper the onions and garlic get, the more flavor you’ll extract.
- Consider toasting your spices briefly before adding the other ingredients. Just a minute or two brings out their essential oils and enhances the flavor.
- If you like a bit of heat, you can add in some diced jalapeños or even a dash of hot sauce when you stir in the spices.
- Looking for more fiber? Toss in a handful of spinach or kale right before serving for a nutritional boost!
Creative Twists
Feeling adventurous? Here are some variations you might enjoy:
- Spicy Version: Swap out half of the chicken broth for diced tomatoes with green chiles for a more southwestern flair.
- Different Beans: Try black beans or pinto beans for a different texture.
- Herb Infusion: Experiment with fresh herbs like thyme or oregano to give it an aromatic twist.
- Vegetarian Option: Replace chicken with diced zucchini or cauliflower, and use vegetable broth instead.
Ingredients
1 lb leftover chicken, shredded
1 can white beans, drained and rinsed
1 can corn, drained
1 onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream or Greek yogurt
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Optional toppings: cilantro, avocado, lime juice
Directions to follow
- In a large pot, sauté the onion and garlic until soft.
- Stir in the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 20 minutes.
- Stir in the heavy cream or Greek yogurt until well combined.
- Serve hot, garnished with optional toppings.
Your questions answered
- Can I use fresh chicken? Absolutely! Just cook it through, shred it, and skip step 1 if you went that route.
- How long does it take to make? Prep and cooking time combined is about 30-40 minutes—perfect for a weeknight!
- Can I make this in advance? Yes! It gets even tastier as it sits.
- What if I can’t find white beans? Any beans you have on hand will do just fine; they all absorb those delish chili flavors.
- How can I make it gluten-free? Unless you add flour for thickening (which you don't need for this recipe), it’s naturally gluten-free.
I hope you feel inspired to whip up this delightful healthy high protein white chicken chili! It’s a recipe that nurtures not just your body but also your spirit, inviting you and your loved ones to gather, share, and create memories around the table. So, roll up those sleeves, embrace the process, and don’t forget to have fun. I can’t wait to hear how yours turns out—feel free to share your renditions or any tweaks you decide to make! Enjoy your culinary adventure!
