White Chicken Chili with Ground Chicken and White Beans
This White Chicken Chili with Ground Chicken and White Beans is a creamy, high protein, high fiber weeknight dinner ready in about 40 minutes, with easy crockpot and freezer meal options.
A Creamy, High Protein Chili You'll Actually Crave
There is something magical about a pot of white chicken chili simmering away on the stove. This version leans on ground chicken instead of shredded breast meat, which means no boiling and shredding chicken breast, no dry bites, and a weeknight dinner that comes together in about 40 minutes flat. It's the kind of recipe that quietly becomes a regular in your rotation because it checks every box: comforting, creamy, packed with protein, and loaded with fiber from a generous helping of white beans.
If you've been searching for ground chicken recipes high protein eaters will love, or you're trying to build out a rotation of high fiber crockpot recipes, this chili does double duty. It's a stovetop favorite, but it also happens to be one of the easiest ground chicken freezer meal options you can stash away for a busy week ahead.
Before we get cooking, the right tools and a few smart ingredient choices make a real difference here, especially when it comes to getting that creamy texture without a flour based roux. These are the picks that genuinely help this recipe shine:
Why Ground Chicken Works So Well in Chili
Ground chicken cooks fast, soaks up spices beautifully, and gives the chili a lighter feel than a heavier beef based chili while still keeping every bowl satisfying. Because it browns directly in the pot, you skip the extra step of poaching and shredding chicken breast, which shaves real time off your prep.
This is also simply one of the better low cal ground chicken recipes out there. A single serving comes in under 400 calories while still delivering over 30 grams of protein, thanks to the combination of lean ground chicken and a full three cans of cannellini beans.
Chef's Tip: Don't skip mashing a portion of the beans into the broth. It's the secret to a naturally thick, creamy chili base without needing flour, cornstarch, or heavy cream.
The Fiber Boost You Didn't Know Chili Could Have
Most chili recipes are an afterthought when it comes to fiber, but this one is intentionally built to be one of the better high fiber bean recipes in your collection. Three full cans of white beans mean each bowl delivers close to 9 grams of fiber, which goes a long way toward keeping you full and your digestion happy.
If you love the format of white chicken chili with ground chicken but want to make it even more filling, feel free to add a fourth can of beans or toss in a cup of frozen corn along with the broth.
A Note on Spice Level
The canned green chiles and chili powder give this a mild, cozy warmth rather than an aggressive heat. If your household likes things spicier, a diced jalapeno added with the onion, or a few dashes of hot sauce stirred in at the end, will do the trick without overwhelming the dish.
Ready to make it? Here is the full step-by-step recipe:
White Chicken Chili with Ground Chicken and White Beans
This White Chicken Chili with Ground Chicken and White Beans is a creamy, high protein, high fiber weeknight dinner ready in about 40 minutes, with easy crockpot and freezer meal options.
Ingredients
- 1 1/2 lb ground chicken, preferably 93% lean
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles, mild or hot, undrained
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 4 cups low sodium chicken broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed, divided
- 1/2 cup plain greek yogurt, or light sour cream
- 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, freshly cracked
Instruction
Heat olive oil in a large Dutch oven or heavy pot over medium high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and 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 and cook for 30 seconds until fragrant.
Stir in the diced green chiles, cumin, oregano, and chili powder. Cook for 1 minute to toast the spices.
Pour in the chicken broth and add two thirds of the cannellini beans. Bring to a simmer.
While the chili simmers, mash the remaining third of the beans with a fork or potato masher and stir them in. This naturally thickens the chili without any flour or cornstarch.
Reduce heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in the greek yogurt, shredded cheese if using, lime juice, and chopped cilantro until the cheese is melted and everything is creamy.
Season with salt and pepper to taste. Ladle into bowls and top with extra cheese, cilantro, or your favorite toppings.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Potato masher or fork
- Cutting board and knife
- Ladle
Notes
Crockpot and Freezer Friendly Options
One of the best things about this crock pot chicken chili healthy eaters keep coming back to is how forgiving it is across cooking methods. Brown the ground chicken on the stove first for the best flavor, then transfer everything except the yogurt and cheese into your slow cooker. Cook on low for 6 hours or high for 3, and stir in the dairy right at the end so it stays silky instead of separating.
For meal preppers, this chili freezes beautifully. Portion the cooled base into freezer safe containers, leaving out the yogurt and cheese, and you've got a ready made ground chicken freezer meal for those nights when cooking from scratch just isn't happening. Thaw overnight in the fridge, reheat gently on the stove, then stir in fresh yogurt and cheese before serving.
Serving Suggestions
This chili is hearty enough to stand on its own, but a few toppings take it over the top:
- A dollop of extra greek yogurt or sour cream
- Sliced avocado or a scoop of guacamole
- Crushed tortilla chips for crunch
- Diced pickled jalapenos for a tangy kick
- A wedge of lime for brightness
Serve it alongside warm cornbread or a simple green salad, and you've got a complete, satisfying dinner that happens to be as nourishing as it is comforting.
