CHICKEN RECIPES · FALL SOUPS AND CHILI
This healthy white chicken chili gets its creamy body from blended cottage cheese and mashed white beans instead of cream cheese or heavy cream. Chicken breast simmers with green chiles, cumin and broth in one pot, then gets shredded right back in.
Jump to Recipe
- Serves
- 6
- Total time
- 45 minutes
- Pot
- Dutch oven or large pot
- Protein
- About 39 g per serving
- Chicken done at
- 165°F / 74°C
Why You’ll Love This White Chicken Chili
- Creamy without cream cheese. Cottage cheese and a few mashed beans give a velvety broth.
- High protein. Chicken, beans and cottage cheese add up to about 39 g per bowl.
- One pot. The chicken poaches right in the chili, so there is no extra pan.
Ingredient Notes
Great northern or cannellini beans both work. Rinse and drain them to control the salt.
Mild canned green chiles give flavor without much heat. Add a diced jalapeño if you like it spicy.
Blend the cottage cheese with a ladle of the hot broth before stirring it in. Tempering it this way keeps it smooth.
The recipe card below lists every quantity in one place.
How to Make Healthy White Chicken Chili
Simmer the chili
Soften the onion with the spices, add the broth, beans, chiles and whole chicken breasts, and simmer until the chicken reaches 165°F.
Shred and make it creamy
Shred the chicken, mash some of the beans against the pot, and stir in the blended cottage cheese off the boil.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Do not boil after adding the cottage cheese. Keep the chili at a gentle simmer or lower so the dairy stays smooth.
- Mash some beans. Pressing about a cup of beans against the side of the pot thickens the chili naturally.
- Finish with lime. A squeeze of lime right before serving brightens the whole pot.
Substitutions and Variations
- Slow cooker: Add everything except the cottage cheese to a slow cooker and cook on low for 6 hours or high for 3, until the chicken reaches 165°F. Shred, then stir in the blended cottage cheese.
- Rotisserie chicken: Simmer the chili for 15 minutes, then stir in 4 cups of shredded rotisserie chicken.
- Chicken thighs: Boneless thighs add richness. Cook to at least 165°F.
- Corn: Add 1 cup of frozen corn with the beans. It is not included in the nutrition estimate.
Budget Tips
Canned beans, canned green chiles and boxed broth are cheap pantry staples, and cottage cheese costs less than cream cheese for the same creaminess. A big pot feeds six and the leftovers freeze well.
Serving Suggestions
Top with avocado, cilantro, a dollop of Greek yogurt, shredded Monterey Jack or crushed tortilla chips. For a classic red chili, try the high-protein ground turkey chili. For more cottage cheese Tex-Mex, see the chicken enchilada cottage cheese bowls. You can find more ideas in our chicken recipes.
Storage, Reheating and Meal Prep
Cool the chili quickly and refrigerate within 2 hours; it keeps for 3 to 4 days. Freeze in portions for up to 3 months. Thaw overnight and reheat over medium-low heat, stirring, until it reaches 165°F. If it looks a little separated after freezing, stir well or whisk in a splash of broth.
Food safety: Cook the chicken to 165°F / 74°C and reheat leftovers to 165°F. Divide large batches into shallow containers so they cool quickly.
Recipe Questions
How do you make white chicken chili creamy without cream cheese?
Blend cottage cheese with a ladle of hot broth and stir it in at the end, and mash some of the beans against the pot. Both add body without cream cheese or cream.
Is white chicken chili healthy?
This version is: it is high in protein and fiber and uses cottage cheese in place of cream cheese and heavy cream.
Can I make healthy white chicken chili in the crockpot?
Yes. Cook everything except the cottage cheese on low for 6 hours, shred the chicken, then stir in the blended cottage cheese.
How much protein is in white chicken chili?
About 39 g per serving in this recipe.
Healthy White Chicken Chili
Ingredients
Method
- Heat the olive oil in a Dutch oven or large pot over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic, cumin, oregano, salt and pepper and cook for 1 minute.
- Add the broth, beans and green chiles and bring to a boil. Add the whole chicken breasts, reduce the heat to low, cover and simmer for 18–20 minutes, until the chicken reaches 165°F / 74°C.
- Move the chicken to a board and shred it with two forks. Meanwhile, press about 1 cup of the beans against the side of the pot with a spoon to thicken the chili.
- Blend the cottage cheese with 1 ladle of the hot broth until smooth.
- Return the chicken to the pot, turn the heat to low and stir in the blended cottage cheese and lime juice. Heat gently for 2–3 minutes without boiling.
- Taste for salt and serve topped with cilantro.