This high-protein white chicken chili is deliciously flavorful and made lighter with cottage cheese instead of cream. Easy, comforting, and ready in under 30 minutes!

This high-protein white chicken chili is a yummy mix of cozy and flavorful. It’s made with jarred salsa verde along with a few everyday spices for just the right amount of warmth. The flavor is mild with a little kick, but if you like it spicier, you can always toss in a few pinches of cayenne.

With plenty of shredded chicken and creamy cottage cheese, this chili is loaded with protein while keeping things low in carbs and keto friendly. The cottage cheese blends right into the broth, making it satisfying without feeling heavy. However, you'd probably never guess it’s even there.

It's a quick and easy soup recipe since it's made with rotisserie chicken and simple ingredients. Plus, there are so many tasty toppings to consider, including shredded cheese, jalapeno slices, sliced avocado or low-carb tortilla chips.

Notes on Key Ingredients

Rotisserie chicken: Using store-bought rotisserie chicken makes this chili super quick and easy, but you can also cook your own if you’d like.

Low-fat cottage cheese: We use a low-fat cottage cheese (2% milkfat) to keep the protein percentage high in this bowl. That said, you could also use a full-fat cottage cheese since it only slightly reduces the protein percentage

Salsa verde: We use this instead of canned green chiles for a bright, flavorful punch. We use mild Herdez salsa verde, but you can use any brand or spice level.

Low-sodium chicken broth: We use low-sodium chicken broth, but you could also swap in vegetable broth if you prefer.

Yellow onion: Deepens the overall flavor, but you can swap in white or sweet onion if that’s what you have.

Garlic: Adds warmth and ties everything together. A must!

Cumin, oregano, chili powder: This trio gives the chili its signature warmth and depth. Although chili powder is optional, we highly recommend for added warmth and heat!

Preparation Steps

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in minced garlic, cumin, oregano, chili powder (optional) salt, and pepper. Cook for 30 seconds before adding broth and salsa verde.

Simmer the base: Add chicken broth and salsa verde. Bring to a simmer and cook 10 minutes to blend flavors.

Add chicken: Stir in shredded rotisserie chicken and simmer another 5 minutes to heat through.

Make it creamy: Blend the cottage cheese until smooth. Stir it into the chili and heat gently for 2 to 3 minutes until dissolved (do not boil).

Finish and serve: Taste and adjust seasoning if needed. Before serving top with a pinch of cayenne, jalapeño, shredded mozzarella, or crushed high-protein chips.

Recommended Toppings

Toppings take this chili to the next level! We love adding a little shredded mozzarella for melty goodness, crushed high-protein tortilla chips for crunch, and a few fresh jalapeño slices for extra kick. If you want to make it even heartier, toss on some diced avocado.

How to Store

Let the chili cool completely, then store it in an airtight container in the fridge for up to 3 days. Heat on the stove or in the microwave and give it a stir before serving.

If you want to freeze it, skip any fresh toppings and freeze the chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat until hot.

More High Protein Soups

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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