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.
Servings 8 cups
Calories 579kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds skinless chicken thighs or breasts Diced into 1 inch chunks. Diced into 1 inch chunks.
- ½ cup diced onions
- ½ cup diced green peppers
- ½ cup diced red peppers
- 2-3 garlic cloves Minced
- 1 cup bone broth Use ½ 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
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ 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 ½ pounds skinless chicken thighs or breasts Diced into 1 inch chunks., 1-2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon smoked paprika, ½ 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.½ cup diced onions, ½ cup diced green peppers, ½ 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.
Nutrition
Serving: 1.5cups | Calories: 579kcal | Carbohydrates: 21g | Protein: 64.5g | Fat: 21g