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Prep Time: 5 minutes
Cook or Rest Time: 40 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Chicken, Chili, Counting Macros, Meal Prep
Servings: 5
Calories: 401kcal
Spicy White Chicken Chili



  • Heat a deep stove top pan with lid to medium heat. While the pan is heating season the chicken breast on both sides, with black pepper and garlic powder. Once the pan is hot, add 1 tbsp oil to the pan.
  • Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
  • Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 7 minutes, then flip and cover again for another 7 minutes on the other side. This is based on 5, 7 oz breasts, if using another size breast, cook 1 minute per oz per side covered.
  • After 7 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…again these times are based on a 7 oz breast.
  • Once the chicken is done remove the chicken from the pan, saving the juices from the chicken in the pan. Allow the chicken to rest while you work the remaining ingredients.
  • Leaving the pan on the stove at medium heat, add the diced onion, jalapeno, and garlic to the pan with the chicken juices. Cook down for 3-5 minutes until most of the liquid has been absorbed.
  • Then add the corn, beans, chicken base, and water to the pan. Stir everything together.
  • Now add the cream cheese and yogurt to the pan. Combine until the cream cheese and yogurt is well incorporated. Bring everything to a boil.
  • Once boiling add the flour to the pot, stir in completely. Allow ingredients to continue to boil for 3-5 minutes.
  • While the ingredients are boiling, shred the chicken into bite size pieces using a knife and fork. Then add the shredded chicken to the pan with the other ingredients.
  • Season everything with the salt, coriander, cayenne pepper, and paprika.
  • Then turn the heat down to a simmer. Cover with a lid and cook for a minimun of 20 minutes. Like most stews, soups, and chili, the longer they cook the better they are. But after 20 minutes covered simmering, this chili will be done and delicious.
  • Serve with your favorite toppings and enjoy. Or portion out for your weekly meal prep!
This chili will warm your soul and leave you energized!

Nutrition Facts

Nutrition Facts
Spicy White Chicken Chili
Amount Per Serving
Calories 401 Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Saturated Fat 2.8g18%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.2g
Cholesterol 160.8mg54%
Sodium 683.3mg30%
Potassium 279.7mg8%
Carbohydrates 26.4g9%
Fiber 5.2g22%
Sugar 7.6g8%
Protein 55.7g111%
Vitamin A 8.3IU0%
Vitamin C 12.1mg15%
Calcium 25.9mg3%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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