Chicken & White Bean Chili – High Protein Soup

The aroma of simmering chicken, beans, and spices filled my kitchen on a chilly winter evening, and I knew I had created something special.

I still remember the first time I made this recipe, it was a snowy Sunday afternoon, and my family was gathered in the living room, eagerly waiting for dinner to be ready. I was experimenting with different types of beans and spices, and I added a can of diced green chilies to give it an extra boost of flavor.

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As I ladled the steaming hot chili into bowls, the room was filled with the most incredible aroma, and my family’s eyes lit up with excitement. This Chicken & White Bean Chili – High Protein Soup quickly became a cherished family favorite.

Why You’ll Love This Chicken & White Bean Chili – High Protein Soup

Hearty, comforting texture from the tender chicken and creamy beans.
Bold, slightly spicy flavor profile from the combination of cumin, chili powder, and paprika.
Ready in just 30 minutes, making it perfect for a quick weeknight dinner.
Foolproof recipe that’s easy to follow and yields consistent results.
Perfect for a cozy night in with family or friends.

Ingredients You’ll Need

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breast or thighs, diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed

2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
Optional: jalapenos, sour cream, shredded cheese, and tortilla chips for toppings

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The cannellini beans and chicken are the stars of this show, providing a boost of protein and fiber to keep you satisfied. The diced green chilies add a subtle kick of heat and a burst of freshness.

Expert Tips for the Best Chicken & White Bean Chili – High Protein Soup

Critical technique: browning the chicken and onion mixture to create a rich, depth of flavor.
Common mistake: not simmering the chili long enough, resulting in undercooked beans.
Pro upgrade: adding a splash of heavy cream or half-and-half for extra creaminess.
Doneness cue: chicken is cooked through and beans are tender.
Make-ahead tip: refrigerate or freeze for up to 3 days and reheat when needed.

Variations and Substitutions

For a gluten-free version, swap out the all-purpose flour for gluten-free flour. For a different protein source, try using ground turkey or vegetarian option like black beans. Add some diced jalapenos for an extra spicy kick!

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How to Store and Reheat

Store in the fridge for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop until warmed through. Freeze for up to 2 months and thaw overnight in the fridge.

Frequently Asked Questions

Can I make this recipe in a slow cooker?

Yes, simply brown the chicken and onion mixture in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I use canned beans?

Yes, canned beans work perfectly in this recipe, just drain and rinse them before adding to the pot.

How do I serve this?

Serve hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream.

Now that you’ve seen how easy and delicious this Chicken & White Bean Chili – High Protein Soup is, I invite you to give it a try and make it your own. Don’t hesitate to reach out if you have any questions or if you’d like any substitutions or variations!

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