# High-Protein White Chicken Chili

High-Protein White Chicken Chili… easy, healthy & stick-to-your-ribs delicious. It’s every bit as rich, creamy & comforting as more indulgent versions but with way more protein (55g per serving), less calories (~ 600) & naturally gluten-free.

- Total time: 60 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 3 Chicken tenders
- 1 pinch Salt
- 1 pinch Pepper
- 1 spoon Chili powder
- 1 Green bell pepper
- 1 Onion
- 2 Garlic cloves
- 1 spoon Ground cumin
- 1 spoon Oregano
- 4 cups Chicken bone broth
- 1 can Pinto beans
- 1 can Cannellini beans
- 1 can Diced green chilis
- 0.5 cup Greek yogurt
- 1 Jalapeño
- 1 handful Cilantro
- 1 Avocado
- 1 Green onion
- 0.25 cup Shredded cheddar cheese
- 1 Limes

## Instructions

1. Place the chicken tenders on a plate.
2. Season the chicken tenders with salt, pepper, and chili powder.
3. Flip the chicken tenders and season the other side with salt, pepper, and chili powder.
4. Rub the seasonings into the chicken tenders on both sides.
5. Dice the green bell pepper.
6. Dice the onion.
7. Mince the garlic cloves.
8. Heat a pan and add the seasoned chicken tenders to cook.
9. Flip the chicken tenders to cook evenly.
10. Remove the cooked chicken tenders from the pan and set aside on a plate.
11. Add the diced green bell pepper, diced onion, and minced garlic to the pan and sauté until softened.
12. Add chili powder, ground cumin, and oregano to the sautéed vegetables and mix well.
13. Pour chicken bone broth into the pan and stir.
14. Return the cooked chicken tenders to the pan with the broth and vegetables.
15. Add pinto beans, cannellini beans, and diced green chilis to the pan.
16. Cover the pan and let it simmer.
17. Remove the chicken tenders from the pan and shred them using two forks.
18. In a bowl, combine Greek yogurt with some of the hot liquid from the pan.
19. Whisk the Greek yogurt mixture until smooth.
20. Pour the Greek yogurt mixture back into the pan and stir.
21. Add the shredded chicken back to the pan and mix well.
22. Slice the jalapeño.
23. Chop the cilantro.
24. Cut the avocado into cubes.
25. Slice the green onion.
26. Grate the cheddar cheese.
27. Slice the lime.
28. Serve the chili in a bowl.
29. Garnish with a dollop of Greek yogurt, cilantro, grated cheddar cheese, diced avocado, sliced green onion, and jalapeño slices.
30. Squeeze fresh lime juice over the chili before eating.

## Equipment

- Plate
- Cutting board
- Knife
- Pan
- Tongs
- Wooden spoon
- Whisk
- Bowl
- Ladle
- Grater

## Tips

- The secret is to add Greek yogurt to the pot instead of the more commonly used cream cheese and to use a good-quality chicken bone broth. You still get that signature velvety, creamy texture that’s full of flavour while keeping things healthy and light. It also comes together in one pot in under an hour for maximum flavour and minimum clean up.
- Whether you’re meal prepping for the week or craving something cozy on a cool night, this recipe will hit the spot while delivering big on nutrition.

## Source

- Original video: https://www.facebook.com/share/r/17DdxSfCHm/
- Recipe page: https://www.cliprecipe.com/recipe/54cfd65a-7785-4303-91e7-00acf9177000
- Extracted: 2025-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt