Warm, creamy, and packed with protein, this high-protein chicken chili is the perfect comfort food for chilly evenings, busy weeknights, or game day gatherings. With tender shredded chicken, flavorful beans, and a rich, velvety broth, every spoonful is satisfying and nourishing. And with over 30 grams of protein per serving, it’s designed to keep you fueled, full, and ready to tackle your day.
This recipe is easy to make and comes together in just 35 minutes, making it ideal for anyone looking for a hearty meal without spending hours in the kitchen. Using simple ingredients like chicken, beans, veggies, and a creamy base, this chili is flavorful, healthy, and completely customizable. Whether you’re feeding a crowd or making meal prep easier for the week ahead, this dish is a guaranteed hit.
Why You’ll Love This Chicken Chili
This chili stands out because of its creamy texture, bold flavors, and high protein content. Here’s what makes it special:
- Tender shredded chicken: Using rotisserie chicken saves time while still delivering juicy, flavorful protein. You can also cook your own chicken breasts or thighs if you prefer.
- Creamy broth: Cottage cheese blended into the soup gives a subtle creaminess without heavy cream, creating a velvety texture. Greek yogurt works as an easy swap if needed.
- Protein-packed beans: Black beans and pinto beans not only add fiber and protein but also help thicken the soup when partially blended.
- Rich, smoky flavor: Fire-roasted tomatoes and green chiles add depth, while cumin, chili powder, and oregano build a balanced, Tex-Mex inspired spice profile.
- Quick prep: Once your ingredients are ready, this chili simmers in just 20 minutes, making it perfect for a fast weeknight dinner.
No matter how you serve it—straight from the pot or with a mountain of toppings—this chicken chili is sure to become a family favorite.
Ingredients You’ll Need
Here’s a breakdown of the ingredients to make this protein-rich chili:
- Shredded chicken: Use 1 pound of cooked chicken for about 4 cups. Rotisserie chicken is convenient, but homemade shredded chicken works beautifully.
- Chicken bone broth: 2 cups add extra protein, nutrients, and a rich, savory flavor. You can substitute regular chicken stock if needed.
- Cottage cheese: ¾ cup blended into the soup adds creaminess and protein. Greek yogurt is an excellent alternative.
- Vegetables: 1 medium diced onion, 1 red bell pepper, and 4 cloves garlic for a flavorful aromatic base.
- Beans: 1 can each of black beans and pinto beans, rinsed and drained, add protein and help thicken the chili.
- Diced fire-roasted tomatoes: 2 cans create a slightly smoky, hearty broth.
- Green chiles: 1 small can gives a subtle zing without overwhelming heat.
- Corn: ½ cup adds sweetness and texture.
- Spices: Chili powder, cumin, oregano, salt, and pepper create a perfectly balanced flavor. Optional cayenne can be added for heat.
- Toppings: Fresh cilantro, diced avocado, shredded cheese, tortilla chips, lime wedges, diced onion, and/or sour cream make every bowl special.
How to Make This Chicken Chili
Making this chili is straightforward and quick. Here’s a step-by-step guide:
1. Sauté the Aromatics
In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat. Add diced onion and red bell pepper and sauté for 5 minutes until softened. Stir in garlic, chili powder, and cumin and cook for another 2 minutes to release the flavors.
2. Build the Chili Base
Add the chicken broth, fire-roasted tomatoes, beans, green chiles, corn, and oregano. Stir well and bring the mixture to a gentle simmer. Let it cook for a few minutes so the flavors can meld together.
3. Blend for Creaminess
Transfer about 2 cups of the soup to a blender along with the cottage cheese. Blend until smooth and velvety. Return this mixture to the pot and stir in the shredded chicken. This step gives the chili a creamy consistency without adding heavy cream.
4. Adjust Seasoning
Taste the chili and season with additional salt, pepper, or chili powder if needed. Simmer for a few more minutes to ensure everything is heated through.
5. Serve with Toppings
Ladle the chili into bowls and pile on your favorite toppings. A squeeze of lime juice brightens the flavors and brings the dish together perfectly.
Variations & Substitutions
This chili is versatile, so feel free to tweak it according to your preferences:
- Add smoky heat: Mix in 1–2 chopped chipotle peppers in adobo.
- Extra veggies: Toss in diced zucchini, sweet potatoes, carrots, or butternut squash.
- Greens boost: Stir in baby spinach or chopped kale at the end of cooking.
- Grain addition: Add ½ cup rinsed quinoa along with an extra cup of broth for a heartier meal.
- Different proteins: Swap shredded chicken for ground turkey, chicken, or beef.
Hearty High-Protein Chicken Chili Recipe
- Total Time: 35 min
Ingredients
1 tablespoon olive oil
1 medium white onion, diced
1 medium red bell pepper, finely diced
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chicken bone broth (or chicken stock)
2 (15-ounce) cans fire-roasted diced tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (4-ounce) can chopped green chiles
½ cup whole kernel corn
½ teaspoon dried oregano
¾ cup cottage cheese (or plain Greek yogurt)
1 pound shredded cooked chicken (about 4 cups)
Fine sea salt and freshly ground black pepper, to taste
Optional toppings: chopped cilantro, crumbled tortilla chips, diced avocado, diced red onion, lime wedges, shredded cheese, and/or sour cream
Instructions
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Sauté Aromatics – Heat olive oil in a large stockpot over medium-high heat. Add onion and bell pepper; sauté 5 minutes until softened. Stir in garlic, chili powder, and cumin, cooking 2 more minutes to release the flavors.
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Build the Chili Base – Add chicken broth, fire-roasted tomatoes, beans, green chiles, corn, and oregano. Stir and bring to a gentle simmer for a few minutes to blend flavors.
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Blend for Creaminess – Transfer 2 cups of the soup along with the cottage cheese to a blender. Blend until smooth and velvety, then return to the pot. Stir in shredded chicken.
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Season and Simmer – Taste and adjust seasoning with salt, pepper, or extra chili powder. Let simmer a few more minutes until fully heated.
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Serve and Top – Serve warm with your favorite toppings and a squeeze of lime juice for bright, fresh flavor.
Notes
- Quick Tip: Using rotisserie chicken makes this chili super fast, but you can cook your own chicken if preferred.
- Creamy Variation: Substitute Greek yogurt for cottage cheese to keep it high in protein and creamy.
- Spice Level: Add cayenne or diced chipotle peppers for a bolder, smoky heat.
- Extra Veggies: Zucchini, carrots, sweet potatoes, or butternut squash all work well.
- Make Ahead: Chili tastes even better the next day; store in the fridge up to 4 days or freeze for longer storage.
- Prep Time: 15 min
- Cook Time: 20 min
