JesseEatzA high-protein, performance-driven white chicken chili designed for fight camp recovery without the heavy fats of traditional recipes.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent and fragrant.
Don't let the garlic burn; it should stay sweet and aromatic.
Add the chicken breasts, chicken broth, diced green chiles, and spices. Bring to a gentle boil, then reduce heat and simmer until chicken is cooked through.
Simmering gently keeps the chicken breast tender.
Stir in the drained cannellini beans and the light cream cheese. Stir until the cream cheese is fully melted and the chili is creamy.
Whisk the cream cheese slightly before adding to help it melt faster.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.