This macro-friendly white chicken chili recipe is creamy and high in protein thanks to the chicken, white beans, and cottage cheese. It uses simple ingredients and you can cook it on the stove or in a slow cooker in under 30 minutes.
Even my Kurdish husband, who usually insists on having rice with every meal, couldn't resist scooping this up with tortilla chips instead. My little kids enjoy it with tortilla strips instead. That’s how you know this white bean chicken chili is a winner!
If you want more savoury cottage cheese recipes, check out my savoury breakfast casserole, my crustless cottage cheese quiche, or cottage cheese pizza next.
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Why I love this recipe
- High protein from multiple sources: This chili combines lean chicken breast, white beans, and cottage cheese to deliver a protein-packed meal that keeps you full and fuels your body.
- Creamy without heavy cream or cream cheese: Using cottage cheese adds a rich, creamy texture without the need for heavy cream, sour cream, or cream cheese, making it lighter and more macro-friendly. I know, cottage cheese in chili sounds weird. I get it. But once you blend it up and stir it in, you can't notice it.
- Quick and easy to prepare: With simple ingredients and straightforward steps, this recipe comes together quickly, making it perfect for busy weeknights. and for meal prep. You can make it on stovetop, the crockpot, or in the Instant Pot.
You can serve it with one of my mashed potato recipes: this white bean potato mash, or this cottage cheese mashed potatoes.
Key ingredients
Chicken Breasts: Lean and high in protein, you can dice it up small so it cooks fast and stays juicy or leave it whole and shred it later.
White Beans: Provide fibre and additional protein. I usually go with cannellini or Great Northern beans.
Cottage Cheese: Adds creaminess and a protein boost without excess fat. You can use full-fat or fat-free.
Onion & Garlic: flavor builders. Always.
Corn: Adds a touch of sweetness and texture contrast. You can use Fresh, frozen, or canned.
Green Chiles: Introduce a mild heat; adjust to your spice preference. You can use either one or all of these: green chilies, jalapeños, and poblano peppers.
Fresh cilantro: Adds freshness, colour, and a lot of flavor. Unless you’re one of those “it tastes like soap” people. Then skip it.
Bone Broth: More depth than chicken stock and packed with nutrients. My gut loves it.
Olive Oil: I like using extra virgin olive oil for sautéing.
Lime: Brightens the dish and balances the flavors.
Spices: I used the taco seasoning I mentioned in my taco dip recipe. It's a blend of cumin, paprika, oregano, and chili powder. Or you can use the ready-made one.
How to make macro friendly white chicken chili
In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic and chicken breast. corn, green chiles, and jalapeños (if using). Cook until the chicken is browned on all sides. Add in half the beans and add in spices.
In a blender or food processor, puree cottage cheese and half of the white beans until smooth. Stir into the chili.
Pour in bone broth and bring to a simmer, and reduce the heat for 20 minutes. You can remove the chicken and shred or leave it whole.
Serve in a bowl and top with your favorite toppings. See below for recommendations.
Note: for the slow cooker version, make sure you sautee the onion and garlic in olive oil in a skillet for 3 minutes then transfer to the slow cooker with the other ingredients. Reduce the amount of bone broth by a third
Hanaa's recipe tips
Use Rotisserie Chicken: For a quicker version, use shredded rotisserie chicken or any other leftover cooked tender chicken instead of cooking raw chicken.
Blend for Creaminess: Blending the cottage cheese ensures a smooth, creamy texture without lumps.
Adjust Heat: Control the spiciness by varying the amount of jalapeños and chili powder.
Thicker chili: Blend some of the beans before adding them to the chili. It makes it nice and thick without flour or cream.
Meal prep it: It freezes like a dream. I always make a double batch and freeze half.
Storage instructions
- Fridge: Lasts 3–4 days. Store in an airtight container. It tastes even better the next day when the flavorings have had time to develop.
- Freezer: Freeze in meal-size portions for up to 3 months. I use freezer-safe containers or silicone bags.
- Reheat: Stovetop on low or microwave on medium heat. Stir occasionally until heated through. You can add a splash of broth if it is too thick.
Serving suggestions
- Tortilla chips
- Avocado slices
- A dollop of Greek yogurt
- Chopped green onions
- Cornbread or low-carb almond flour biscuits
- Side salad with lime vinaigrette
- Cauliflower rice
- Lime wedges
- Green salsa
Frequently asked questions
Yes, combine all ingredients except cottage cheese in the slow cooker and cook on low for 6-8 hours. Stir in blended cottage cheese 30 minutes before serving.
Substitute chicken with extra beans or tofu and use vegetable broth instead of bone broth.
Increase the amount of jalapeños or add a pinch of cayenne pepper to elevate the heat.
Yes, you can use Greek yogurt as a substitute, but it may alter the flavor and texture slightly because cottage cheese is richer and creamier while Greek yogurt is tangier.
Macro Friendly White Chicken Chili (Recipe card)
Macro Friendly White Chicken Chili
Ingredients
- 1.5 pound chicken breast
- 1 yellow onion
- 3 garlic cloves
- 2 tabkespoons olive oil
- 1 poblano pepper jalapeno optional for heat
- 1 can white beans
- 1 cup corn canned, frozen or fresh
- 16 ounces cottage cheese full fat, low fat or fat free. I used full fat
- 2 tablespoon lime juice
- 1.5 cup bone broth
- 1 tablespoons taco seasoning salted
- 1 small bunch fresh cilantro for topping
- ½ avocado for topping
- 1 wedge lemon for topping
- tortilla chips optional
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and chicken breast. corn, green chiles, and jalapeños (if using). Cook until the chicken is browned on all sides. Add in half the beans (the other half will be blended with cottage cheese) and add in taco seasoning.
- In a blender or food processor, puree cottage cheese and half of the white beans until smooth. Stir into the chili.
- Pour in bone broth and bring to a simmer, and reduce the heat for 20 minutes. You can remove the chicken and shred or leave it into large pieces.
- Serve in a bowl and top with your favorite toppings. See below for recommendations.
Notes
Nutrition
If you tried this Macro Friendly White Chicken Chilli or any other recipe on Hanaa Box, please rate the recipe and let me know how it went in the comments below.
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