White Chicken Chili with Ground Chicken and White Beans
Creamy, cozy White Chicken Chili made with lean ground chicken and fiber-rich white beans, ready in under an hour on the stove or the crock pot for an easy, high protein weeknight dinner.
A Cozy Bowl of White Chicken Chili with Ground Chicken
There is something about a simmering pot of white chicken chili that instantly makes a kitchen feel like home. This version swaps the usual shredded chicken breast for ground chicken, which cooks faster, soaks up spices beautifully, and turns this into one of the easiest ground chicken recipes high protein eaters will love. Loaded with white beans, warm cumin, and a hit of lime, it is creamy without being heavy, and it comes together in about an hour from start to finish.
If you have been searching for high fiber crockpot recipes or a ground chicken freezer meal that actually reheats well, this chili checks every box. It is mild enough for kids, easy to spice up for the adults, and endlessly adaptable to whatever beans or toppings you have in the pantry.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed Dutch oven distributes heat evenly so the ground chicken browns instead of steams, and a sturdy ladle makes serving this thick, hearty chili so much easier.
Why Ground Chicken Works So Well Here
Ground chicken is one of the most underrated proteins in the freezer aisle. It is naturally lean, cooks quickly, and takes on flavor better than a lot of shredded chicken breast recipes ever could. This makes it perfect for anyone hunting for low cal ground chicken recipes that still feel satisfying and rich.
Unlike a traditional chicken chili that requires poaching and shredding a whole chicken breast, ground chicken lets you go from raw to browned in under ten minutes. That means less time standing at the stove and more time actually enjoying dinner.
Chef's Tip: Resist the urge to overcook the ground chicken before adding the broth. It will continue to cook as the chili simmers, and pulling it off the heat a touch early keeps it tender instead of dry.
The Secret to That Creamy, Thick Texture
A lot of white chicken chili recipes lean on heavy cream or a flour roux to get that signature creaminess. This recipe does it differently, and in a way that also boosts the fiber content. By mashing half of the cannellini beans with a fork before stirring them in, the chili naturally thickens without any extra starch or cream needed.
This little trick is also what makes this recipe such a great fit for anyone browsing high fiber bean recipes. Between the cannellini beans and the great northern beans, one serving delivers a solid dose of fiber alongside a hefty amount of protein from the chicken.
A small spoonful of Greek yogurt stirred in at the end finishes the job, adding richness and tang without weighing the chili down the way sour cream or cream cheese can.
Making It a Ground Chicken Freezer Meal
One of the best things about this ground chicken chili white bean combination is how well it freezes. Because the base is broth and beans rather than dairy, you can portion the chili into freezer bags or containers and pull it out for an easy dinner on a busy night.
Just remember to leave the yogurt and cheese out until you reheat it. Dairy tends to separate and get grainy after freezing, so stirring it in fresh keeps that creamy texture intact every single time.
Slow Cooker Instructions
For a true crock pot chicken chili healthy dinner, brown the ground chicken and onion in a skillet first for the best flavor, then transfer everything except the yogurt, cheese, and lime juice to the slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in the dairy right before serving.
Ready to make it? Here is the full step-by-step recipe:
White Chicken Chili with Ground Chicken and White Beans
Creamy, cozy White Chicken Chili made with lean ground chicken and fiber-rich white beans, ready in under an hour on the stove or the crock pot for an easy, high protein weeknight dinner.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 lb ground chicken, lean, 93/7
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1 tsp chili powder
- 2 cans diced green chiles, 4 oz each, mild or hot
- 4 cups low sodium chicken broth
- 2 cans cannellini beans, 15 oz each, drained and rinsed, divided
- 1 can great northern beans, 15 oz, drained and rinsed
- 1/2 cup plain greek yogurt, or light sour cream, for creaminess
- 1/2 cup shredded monterey jack cheese, optional, plus more for topping
- 1 lime, juiced
- 1 tsp kosher salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped, for garnish
Instruction
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the ground chicken, breaking it up with a wooden spoon, and cook for 6 to 8 minutes until no longer pink.
Stir in the cumin, oregano, coriander, and chili powder, and cook for 1 minute to bloom the spices.
Add the diced green chiles and chicken broth, then bring to a gentle simmer.
Stir in half of the cannellini beans along with the great northern beans. Take the remaining cannellini beans, mash them with a fork, and stir them in too, this thickens the chili naturally.
Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili has thickened slightly.
Reduce the heat to low and stir in the Greek yogurt and shredded cheese if using, mixing until fully melted and creamy. Do not let it boil after adding the yogurt.
Stir in the lime juice, then season with salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro, extra cheese, or your favorite toppings before serving.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Ladle
Notes
Serving Suggestions and Variations
This chili is fantastic on its own, but a few toppings take it to the next level:
- Diced avocado for creaminess and healthy fat
- Crushed tortilla chips for crunch
- Pickled jalapenos for a spicy kick
- Extra shredded cheese and cilantro for a classic finish
If you like your chili with a little more heat, swap the mild green chiles for hot, or add a diced jalapeno along with the onion at the start.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to 4 days in an airtight container. Reheat gently on the stove over low heat, stirring occasionally, so the yogurt stays smooth. For longer storage, freeze the base of the chili for up to 3 months and stir in fresh yogurt and cheese after thawing and reheating.
However you serve it, this white chicken chili with ground chicken is proof that healthy, high protein comfort food does not have to be complicated. One pot, simple pantry staples, and a cozy bowl of chili waiting at the end.
