- Servings: 6
- Total Time: 35 minutes
- Difficulty: Easy
- Calories per Serving: ~180 kcal
- Macros (per serving): 22g Protein | 4g Net Carbs | 5g Fat | 3g Fiber
Introduction
Warm up with this 1-Point White Chicken Chili, a creamy, protein-packed soup that satisfies your comfort-food cravings without blowing your points or macros. Filled with tender chicken, white beans, spices, and a hint of creaminess, it’s light yet nourishing — perfect for lunch, dinner, or meal prep.
This recipe is perfect for Keto, Low-Carb, Slimming, High-Protein, and Weight Watchers plans. Despite its rich flavor and creamy texture, it remains low in calories and carbs while keeping protein high, making it an ideal choice for healthy, balanced eating.
With minimal prep and maximum flavor, this chili proves you can enjoy a comforting, hearty soup while staying on track with your goals.
Look at the Recipe
- Texture: Thick, creamy, with tender chicken and soft beans
- Flavor: Mildly spiced with hints of cumin, chili, and garlic
- Diet Benefit: High-protein, low-carb, low-point, and versatile for multiple diets
Ingredients Needed
Base
- 1 lb (450g) boneless skinless chicken breast, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth (low-sodium)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil or cooking spray
Creamy Component
- ¼ cup light cream, Greek yogurt, or low-fat sour cream
Optional Toppings / Diet Variations
- Keto/Low-Carb: Skip beans or use low-carb beans; add extra chicken or cauliflower rice
- Slimming: Keep beans, use nonfat Greek yogurt for creaminess
- High-Protein: Extra chicken or add a scoop of unflavored protein powder stirred in
- Weight Watchers: Nonfat Greek yogurt or light sour cream topping; beans are included in 1 point
How to Make Our 1-Point White Chicken Chili
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add chicken and cook until lightly browned and nearly cooked through.
- Stir in spices — cumin, chili powder, smoked paprika, salt, and pepper. Cook 1–2 minutes to release aromas.
- Add beans and chicken broth. Bring to a simmer and cook 10–12 minutes until chicken is fully cooked and chili is slightly thickened.
- Stir in cream or Greek yogurt, then simmer 1–2 minutes more. Taste and adjust seasoning.
- Serve hot, garnished with optional toppings like fresh cilantro, shredded cheese, or lime wedges.
Storage & Serving Suggestions
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Portion in freezer-safe containers for up to 2 months.
- Reheat: Microwave or stovetop until heated through.
- Serve with: Low-carb tortillas, side salad, or a sprinkle of cheese for extra flavor.
Tips & FAQs
1. Can I make this dairy-free?
Yes — omit Greek yogurt or use coconut cream.
2. Can I add vegetables?
Absolutely — zucchini, spinach, or bell peppers are great low-carb additions.
3. How can I make it extra high in protein?
Double the chicken or stir in cottage cheese or unflavored protein powder before serving.
4. Is this chili suitable for Slimming?
Yes — using beans and nonfat yogurt keeps points low while increasing volume.
5. Can I meal prep this chili?
Yes — it tastes even better the next day and freezes well.
