High Protein Chicken Chili

This High-Protein Creamy Chicken Chili is the perfect solution for a satisfying and flavorful meal! This recipe combines tender chicken, bone broth, protein-rich beans, and a velvety, creamy base. Whether you’re meal-prepping for the week or feeding a hungry crowd, this dish delivers the perfect balance of comfort and nutrition. You can easily customize it with your favorite add-ins or toppings to make it your own.

Key Ingredients

• Chicken
• White Beans
• Broth
• Grated Cheese
• Plain Greek Yogurt
• Bell Peppers
• Onions
• Garlic
• Corn
• Spices

What Makes this Recipe High Protein

Each cup of chili has 43 grams of protein. Compared to my regular Stovetop White Chili Chicken recipe (which has 29 grams), that is quite the upgrade. I try to eat 1 1/2 cups, which gets me close to 65 grams of protein in just one meal. This is definitely something that will get you full.

Here are the changes I made. I swapped cream cheese for plain (full-fat) Greek yogurt. 2 cups of it adds 20 grams of protein.

I swapped out standard broth for chicken bone broth. 1 cup adds 10 grams of protein, compared to just 1 gram per cup in regular chicken broth. Here is a link to the brand I use from Amazon.I also find it at Costco.

Bone broth is made by simmering chicken bones (often with some meat attached) for an extended period, usually 12–24 hours. This long cooking time allows collagen, gelatin, and other proteins from the bones, cartilage, and connective tissues to break down and dissolve into the liquid.

These proteins, particularly collagen, contribute significantly to the protein content of bone broth.

Regular chicken broth is typically made by simmering chicken meat (and sometimes bones) with vegetables and herbs for a shorter time, usually 1–3 hours. While this extracts flavor, it doesn’t break down as much collagen and protein from the bones and connective tissues, resulting in a lower protein content compared to bone broth.

Because of this, bone broth is more expensive than regular broth. If you don’t want to use it, don’t. This will adjust the protein content of the recipe. Because the amount of bone broth protein varies by cook time, the brand you use matters. Every brand will not have the same grams of protein. Check your package nutrition facts when you purchase.

What Type of Chicken to Use

Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best.

Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, richness of the dish.

Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the chili, along with calories.

How to Make High Protein Chili

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken along with all of spices. Stir until the chicken is coated with the spices.
2. Add onions, bell peppers, and garlic to the pot. Saute.
3. Add broth, beans, and diced tomatoes to the pot and stir. Deglaze the bottom of the pot with a spoon.
4. Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot.
5. Remove the lid and add the corn and grated cheese. Stir until combined.
6. Add in Greek yogurt and stir until creamy.
7. Serve.

How to Thicken it Up

Using less broth is the easiest way to achieve thick and hearty chili. You can use 1/2 cup of broth if you wish. This will lower the protein a little bit. You can also thicken the chili with a cornstarch slurry. Combine 1 tablespoon of cornstarch and 1 tablespoon of cold water in a small bowl. Stir until fully combined and add it to the chili. Stir until the chili thickens.

What Type of Greek Yogurt to Use

Full-fat yogurt is less likely to curdle when added to hot dishes because the fat helps stabilize the proteins. Non fat yogurt may curdle when you add it to the chili. If you prefer non-fat, keep this in mind while cooking.

You can help minimize curdling by adding the Greek yogurt to the pot at the end, once the chili has cooled down some and by using room temperature Greek yogurt instead of yogurt straight from the fridge.

What Type of Pot to Use

I use this Dutch oven. Dutch ovens are made of heavy-duty cast iron and are often coated with enamel. They retain heat well and distribute it evenly, which is ideal for slow-cooking chili.

Stockpots are large, lightweight, and can accommodate a big batch of chili. They usually have thin walls, so they heat up quickly. Any large pot with a lid should work for this recipe.

Substitutions and Add-Ins

• Beef
• Turkey
• Sausage
• Bacon
• Black Beans
• Kidney Beans
• Cottage Cheese
• Quinoa
• Rice
• Avocado
• Tortilla Strips
• Crackers
• Sweet Potatoes
• Butternut Squash
• Cilantro
• Parsley
• Jalapenos

How to Store

You can store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

You can reheat it in the microwave or on the stove until warm.

Freezer Tips

You can freeze leftovers tightly covered and sealed for 3-6 months. Defrost overnight in the fridge. Because the dish contains dairy, there will be some separation when you reheat it. This is normal. You can also refrain from adding the Greek yogurt and grated cheese if you know you plan to freeze it and don’t want separation. You can add these two when you serve the dish.

Pair With These Recipes

Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Sweet Potato Cornbread

More Chili Recipes

Taco Chili
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker White Chicken Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
Butternut Squash Chili

Print Pin

5 from 1 vote

High Protein Chicken Chili

This High-Protein Creamy Chicken Chili is the perfect solution for a satisfying and flavorful meal! This recipe combines tender chicken, bone broth, protein-rich beans, and a velvety, creamy base. Whether you're meal-prepping for the week or feeding a hungry crowd, this dish delivers the perfect balance of comfort and nutrition. You can easily customize it with your favorite add-ins or toppings to make it your own.

Save this recipe here. Saved!

Course dinner, lunch

Cuisine American

Keyword high protein chicken chili, high protein chili, high protein recipes, protein chili

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 cups

Calories 579kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

Ingredients

• 1 teaspoon olive oil
• 1 1/2 pounds skinless chicken thighs or breasts Diced into 1 inch chunks. Diced into 1 inch chunks.
• 1/2 cup diced onions
• 1/2 cup diced green peppers
• 1/2 cup diced red peppers
• 2-3 garlic cloves Minced
• 1 cup bone broth Use 1/2 cup for thicker chili.
• 2 15.5 oz canned navy beans or Great Northern beans Drained
• 15.5 oz canned diced tomatoes and chilis Drained
• 1 cup whole kernel corn I used frozen, drained. You can also use canned and drained.
• 1 cup grated Monterrey Jack cheese Use any of your favorite cheese.
• 1 cup grated cheddar cheese
• 1 cup plain Greek yogurt I used full fat.

Homemade Taco Seasoning

• 1-2 teaspoons chili powder I used 2 teaspoons.
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper Optional for spicy.
• salt and pepper to taste

Instructions

• Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken along with all of the spices. Stir until the chicken is coated with the spices.
  1 teaspoon olive oil, 1 1/2 pounds skinless chicken thighs or breasts Diced into 1 inch chunks., 1-2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, salt and pepper to taste
• Add the onions, bell peppers, and garlic to the pot. Saute until the onions are translucent and fragrant and the chicken is no longer pink.
  1/2 cup diced onions, 1/2 cup diced green peppers, 1/2 cup diced red peppers, 2-3 garlic cloves
• Add the broth, beans, and diced tomatoes to the pot and stir. Deglaze the bottom of the pot with a spoon.
  1 cup bone broth, 2 15.5 oz canned navy beans or Great Northern beans, 15.5 oz canned diced tomatoes and chilis
• Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-30 minutes until the chili thickens.
• Remove the lid and add the corn and grated cheese. Stir until combined. Allow the mixture to cool (uncovered) for 5-10 minutes.
  1 cup whole kernel corn, 1 cup grated Monterrey Jack cheese, 1 cup grated cheddar cheese
• Add in the Greek yogurt and stir until creamy. (Full fat, room temperature yogurt will work best to prevent curdling).
  1 cup plain Greek yogurt
• Serve.

Notes

If you don’t want to use bone broth, use regular broth. This will adjust the protein content of the recipe. Because the amount of bone broth protein varies by cook time, the brand you use matters. Every brand will not have the same grams of protein. Check your package nutrition facts when you purchase.

For the best texture for the chili, buy block cheese and grate it yourself instead of using pre-shredded cheese. Pre-shredded cheese is coated in potato starch and doesn’t melt the same.

Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.

If needed, let the chili simmer longer to allow more liquid to evaporate and flavors to concentrate.

If the chili is too watery, use a slotted spoon to remove some of the liquid or ladle it out carefully. You can also thicken the chili with a cornstarch slurry. Combine 1 tablespoon of cornstarch and 1 tablespoon of cold water in a small bowl. Stir until fully combined and add it to the chili. Stir until the chili thickens.

Vegetables like zucchini and bell peppers release a lot of water when cooked. Use them sparingly or sauté them separately to reduce moisture before adding them to the chili.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Cast Iron Dutch Oven

Nutrition (displayed with net carbs)

Serving: 1.5cups | Calories: 579kcal | Carbohydrates: 21g | Protein: 64.5g | Fat: 21g

Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.

Subscribe to our YouTube ChannelCheck out our YouTube Channel!

Join our Air Fryer and Instant Pot Facebook GroupClick here to join our Facebook Group!

Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!

Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.