Healthy Crockpot White Chicken Chili (High-Protein!) (2024)

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About This Recipe

You can never go wrong with this healthy creamy white chicken chili recipe! Lightened up but still all the traditional creamy, comforting flavors you love!

This recipe is the best because, just like my Healthy Harvest Chili, it’s made in the crock pot and so easy to just dump everything in the morning and let it cook all day!

It also uses my secret trick with the immersion blender to help get that creamy, thick consistency without having to add extra heavy cream to thicken it up.

It does use a little bit of reduced-fat cream cheese to get just the right taste and texture but with these macros, you won’t believe how amazing it is!

This white chicken chili is much high in protein and lower in fat than traditional recipes. It’s perfectly macro-balanced so you can add your favorite toppings like sour cream, cheese, crunchy tortilla chips and more!

Or serve with a side of your favorite corn bread for the ultimate comfort meal! But even if you don’t add extra toppings, this chili has so much delicious flavor you won’t even need it!

I love this chili because it’s a great option for meal prep! I swear soups and chilis always taste better the next day or throughout the week as the flavors have had time to come together more! This chili will easily stay fresh in the fridge for 3-4 days or up to 2-3 months in the freezer!

If your looking for a more traditional healthy chili recipe (tomato base), try my Healthy Butternut Squash Turkey Chili! And if you’re looking for an amazing soup recipe, I highly recommend you check out myCreamy Lightened-up Chicken Gnocchi Souprecipe!

• Chicken –I used boneless skinless chicken breasts. You could also use chicken thighs or tenderloins.
• White beans –like white kidney beans, cannellini, Great Northern beans
• Veggies –onion, jalapeno, frozen corn (or canned)
• Diced green chilies
• Soup essentials– olive oil, chicken stock, garlic
• Seasonings:Italian seasoning, ground cumin, salt, paprika,
• Cream cheese –I used reduced-fat cream cheese but regular, Greek or dairy-free works great.
• Fresh Cilantro
• Toppings:shredded cheese, tortilla strips, sour cream, etc.

• Add more spice!Add extra jalapeno, spicy salsa verde, or a little bit chili powder to give it an extra kick!
• Use chicken thighs instead of breasts!Easily swap out the chicken breasts for skinless chicken thighs for a higher fat, lower protein option!
• Make dairy-free!Easily make this recipe dairy-free but using dairy-free cream cheese (or you can omit it for a more brothy-type chili)
• Add more veggies!Add more veggies like zucchini, bell pepper, etc.
• Make it lower carb!Reduce the carbs by omitting to corn or halving the amount.
• Use chicken bone broth!Want more protein? Use chicken bone broth in place of chicken stock! It’s gut-friendly, too!

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Add all the ingredients except the cream cheese and cilantro to a Crockpot. Roughly toss to combine.

2. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.

3. When done, remove chicken and set on a plate. Use an immersion blender to puree about a 1/3 portion of the chili to thicken it, leaving some of the beans whole.If you don’t have an immersion blender, you can also transfer a few ladlefuls of the chili to a food processor or blender and pulse a few times, then stir the mixture back into the chili.

4. Shred the chicken with two forks and add back to the Crockpot to toss with the white bean mixture.

5. Finally, stir in the cream cheese and cilantro.

6. Serve up and top with sour cream, shredded cheese, tortilla strips (highly recommended!) + anything else that sounds good and enjoy!