This White Chicken Chili disappeared off the table faster than the Cowboys’ playoff hopes this season. Just kiddingggg, Cowboys fans, don’t kill me. There’s always next year! 😂
I wasn’t kidding about the chili, though. This isn’t just packed with flavor, it also has a whopping 40 grams of protein per serving, thanks to the addition of blended cottage cheese. Blended cottage cheese and beans help naturally thicken the broth and give this chili its creamy texture, without making it overly heavy. Also, this is my fiancé’s one exception to his very strong stance that he “doesn’t like soup.” So if you have a soup skeptic in your life, start here.
The cottage cheese might sound a little unconventional, but trust me on this one. Blending it into the chili adds protein while giving the broth a creamy, velvety texture without needing to load it up with heavy cream. I also blend some of the beans, which helps naturally thicken the chili even more.
The result is a hearty, creamy white chicken chili that feels cozy enough for a cold night but is still packed with enough protein and flavor to make it a great weeknight meal. And because I usually make this with rotisserie chicken, it comes together quickly enough for a weeknight dinner, with leftovers that somehow taste even better the next day.
Why You’ll Love This Recipe
- Ready in about 45 minutes. Most of that is hands-off simmering, so it’s easy to pull together on a weeknight.
- Seriously high in protein. Blended cottage cheese and beans bring this to about 40 grams of protein per serving AND does double duty of adding creaminess and thickening the chili.
- Rotisserie chicken shortcut. No need to cook chicken from scratch (unless you want to), just grab a rotisserie chicken and shred.
- Creamy without the heavy cream. The cottage cheese and blended beans do all the work of making the broth rich and velvety.
- Great for leftovers and tastes even better the next day.
Ingredients
- Poblano and jalapeño peppers: The poblano brings mild warmth while the jalapeño adds the kick, remove the jalapeño if you prefer it milder.
- Rotisserie chicken: The shortcut that makes this chili come together fast, and it’s just as good shredded into leftovers the next day. You can also use boneless skinless chicken thighs, just sear on both sides until golden brown before adding the onions and poblanos, then add back in when you add the broth. Remove and shred once cooked through.
- Chicken broth: The base of the chili, simmered down until slightly reduced for a more concentrated flavor.
- Salsa verde: Adds a bright, tangy layer of flavor and a subtle green chili kick.
- White cannellini beans: Some are blended with cottage cheese to naturally thicken and cream up the broth, adding extra protein and fiber.
- Cottage cheese: Blended until smooth, this is the secret to a creamy chili and a nice lil protein boost.
- Corn: Adds a little sweetness and texture against the smoky, spicy broth.
- Lime juice: Brightens up the whole pot right before serving.
Tips & Tricks
- Using a rotisserie chicken makes this so incredibly quick and easy for a weeknight, and doubles as incredible leftovers the next day. If you don’t have a rotisserie chicken, sear 3-4 chicken thighs first, remove, then add them back into the pot when you add the broth. Remove and shred before adding back into the chili.
- Cottage cheese doubles as a boost of protein in this recipe and a healthier way to add creaminess to the chili. Use lactose-free cottage cheese (found at Whole Foods!) for a dairy-free option.
- If you’re sensitive to spice, you can remove the jalapeño. Poblano peppers are quite mild, so I’d keep that in.
Serving Suggestions
This white chicken chili is hearty enough to stand on its own, but here are a few of my favorite ways to round it out:
- Extra toppings bar: shredded pepper jack, diced avocado, jalapeno slices, and a big squeeze of lime
- Warm cornbread or tortilla chips for dipping/adding crunch
- A simple side salad with lime vinaigrette
White Chicken Chili
- Total Time: 45
- Yield: 4-6
Description
This creamy white chicken chili is packed with 40 grams of protein per serving thanks to blended cottage cheese and beans, and comes together in under an hour with rotisserie chicken.
Ingredients
For the White Chicken Chili:
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 poblano pepper, ribs and seeds removed, diced
- 1 jalapeño, ribs and seeds removed, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- ¼ tsp smoked paprika
- 2½ cups shredded rotisserie chicken
- 4 cups chicken broth
- ½ cup salsa verde or 1 4oz can diced green chilies
- 2 15oz cans white cannellini beans
- ¾ cup cottage cheese
- 1 cup fresh or frozen corn kernels
- Juice from 1 lime
- Desired toppings: Cilantro, lime wedges, shredded pepper jack cheese, jalapeño slices, diced avocado
Instructions
For the White Chicken Chili:
- Heat a wide sided pot over medium heat. Once hot, drizzle in olive oil and add the chopped onion and poblano pepper. Season with salt and cook for 6-8 minutes, stirring every few minutes, until the onions are soft.
- Add the garlic and jalapeño and cook for 1 minute until fragrant. Add in the cumin, oregano, and smoked paprika and toast for 1 minute
- Add the beans, green salsa, and chicken broth and bring to a boil over medium high heat. Once boiling, reduce and simmer uncovered for 20 minutes or until the broth has reduced by almost half.
- Remove ½ – ¾ cup of beans (depending on how thick you want your chili) with a little of the broth and add to a blender with the cottage cheese. Blend until smooth.
- On low heat, add the shredded chicken, corn, and blended cottage cheese to the pot and stir immediately. Continue stirring, cooking for 2-3 minutes until creamy and smooth
- Add in lime juice and season to taste.
- Ladle into bowls and serve with cilantro, lime wedges, jalapeño slices, or desired toppings. Enjoy
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: One Pot
Storage
Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, or in the microwave in 30-second increments, stirring in between. This chili also freezes well for up to 3 months — thaw overnight in the fridge before reheating.
FAQs
Can I freeze white chicken chili?
Yes! Let it cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Is this chili spicy?
It has a mild kick from the jalapeno and green salsa, but it’s not overwhelming. Remove the jalapeño and use mild salsa verde for an even more mellow version.
Why do I blend some of the beans with cottage cheese?
Blending a portion of the beans with the cottage cheese creates a thick, creamy base for the chili without needing heavy cream, and is how this chili gets its rich texture and protein boost.
