This ground chicken chili recipe combines elements of classic white chicken chili and a Tex-Mex inspired white bean soup. Lean ground chicken is cooked until golden brown before it’s joined by a blend of herbs and spices, aromatics, white beans, and bone broth. Everything is simmered to perfection then frozen fire roasted corn and light cream cheese are added to finish things off.
The final product is a deliciously creamy chicken chili with 29 grams of protein and 8 grams of fiber per massive 14-ounce serving. With eight servings, it’s a great chili recipe to use for high protein meal prep or feeding a crowd.
Serving Tips and Ways to Use Leftovers
Keep some baked tortilla chips or chicharrones, cheddar cheese, and cilantro on hand for healthy fall meals at the drop of a hat. Or pair this chili with a slice of cornbread or a few slices of grilled sourdough.
If you’re not a fan of cilantro, swap it for thinly sliced scallions or chives. The herbs really add a bit of freshness this dish benefits from. Adding a small dollop of nonfat Greek yogurt is also a great way to add a pop of tanginess that’s great with the other flavors.
While you may not want to make leftover chili cheese burritos like I mentioned in my turkey chili recipe, you could definitely make some creative things with leftovers. White chicken chili mac and cheese or white chili stuffed air fryer baked spuds all sound amazing. I recently made slow cooker chili mac with high protein Goodles and would highly recommend.
You can print the complete recipe card below. There is a comments section at the bottom of the post in case you have a question about the recipe or any of its components. And I always appreciate recipe reviews if you dig this white bean chicken chili recipe!
Creamy White Bean Ground Chicken Chili
Ingredients
- 1 teaspoon Olive Oil
- 2 pounds Ground Chicken
- 1 medium White Onion, diced
- 6 cloves Garlic, crushed or minced
- 2 15- oz cans Navy Beans or Great Northern Beans
- 4 oz can Diced Green Chiles
- 1/2 Tablespoon Kosher Salt
- 1/2 Tablespoon Ground Cumin
- 1/2 Tablespoon Ground Coriander
- 1/2 Tablespoon Dried Mexican Oregano
- 3-4 cups Chicken Bone Broth*
- 8 oz Light Cream Cheese
- 1 1/3 cup 185g Frozen Corn
For Serving (optional)
- Salt and Pepper
- Cilantro
- Limes
- Shredded Cheddar
- Tortilla Chips or Chicharrones
Instructions
- Heat a large Dutch oven over medium-high heat with the olive oil. Once hot, add the ground chicken and cook one side for 3-4 minutes until golden brown before adding the onion and garlic.
- Break apart the chicken and cook for another 3-4 minutes until the chicken is fully cooked and the onion has softened.
- Add the beans (undrained), green chiles, salt, cumin, coriander, oregano, and chicken broth. *Start with 3 cups of broth and add as needed to reach your desired chili consistency.
- Bring to a low boil before reducing the heat to medium-low, covering, and simmering for 30-60 minutes (the longer, the better).
- Before serving, reduce the heat to low and add the frozen corn and cream cheese. Cover and simmer for 10-15 minutes until the cream cheese melts and mixes in evenly.
- Salt and pepper to taste before garnishing with fresh cilantro, lime juice, shredded cheese, and your choice of crunchy topping.
This was delicious! I halved the recipe and added a fresh diced poblano and jalapeño pepper to the onion and garlic, as others mentioned. The fresh lime juice at the end was key. Served with corn muffins. Definitely adding this to our meal rotation- thank you for the recipe!