This Firehouse White Chicken Chili came to life when a fire buddy asked for chili, and I decided to shake things up with a white chili twist. It turned out to be a total game-changer. Even in Florida, when the temps dip, nothing beats a warm, hearty chili. Packed with tender chicken, creamy beans, and a bold hit of zesty spices, this protein-packed dish keeps you coming back for more. With 673 calories and 65g protein per serving, it’s perfect for the firehouse, or to fuel your friends and family at home.
Nutrition Facts
Firehouse White Chicken Chili
Amount per Serving
Calories
673
% Daily Value*
Fat
24
g
37
%
Carbohydrates
49
g
16
%
Protein
65
g
130
%
* Percent Daily Values are based on a 2000 calorie diet.
This recipes is perfect for a large group, or if you’re looking to meal prep for the week. These macros will help you stay fueled and satisfied, making it a great choice for busy days or post-shift recovery.
You can watch how easy this is to make here.
The garnishes are totally up to you, and will bring this dish to a whole new level – have some fun with them, but keep your macros in mind. Instead of sour cream, try plain greek yogurt or light sour cream. You can also add some tortilla strips for an added crunch. My favorites are a little avocado, sliced jalapeño, tortilla strips, squeeze of fresh lime, and a spoonful of plain greek yogurt!
If you’re looking for another festive, hearty dish that’s packed with protein – check out my One-Pan Leftover Turkey Pot Pie.
Firehouse White Chicken Chili
This hearty, high-protein comfort dish is loaded with tender chicken, creamy beans, and bold flavors, topped with fresh garnishes for a perfect balance of taste and nutrition.
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Servings:
Protein: 65g
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- Custom Cutting Board Use code STATION for 10% off
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Chili
- 32 oz Great Northern Beans
- 1/2 cup chicken broth
- 1 yellow onion
- 3 cloves garlic
- 8 oz diced green chilis
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 3 cups chicken broth
- 4 oz 1/3 less fat cream cheese
- 1/2 cup frozen or canned corn
- 1/4 cup chopped cilantro
- 1 lime
Garnish (optional)
- 1 jalapeno
- 1 avocado
- 1 lime
- 1/2 bunch fresh cilantro
- 4 tbsp plain greek yogurt
Instructions
Chicken
- Season both sides of 2 lbs boneless skinless chicken thighs with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and a pinch of salt and pepper
- In a large fry pan over medium heat, cook the chicken on both sides until the internal temperature reaches 165F
- After cooking, remove the chicken from the heat and shred with a fork. Set aside
Chili
- Strain the liquid from the beans
- In a blender, add 1 heaping cup of strained beans and 1/2 cup of chicken broth. Blend until smooth
- In a large pot over medium heat, add in chopped 1 yellow onion, minced 3 cloves garlic, and 8 oz diced green chilis
- Cook until the onion is translucent, about 3 minutes. Season with 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, and a pinch of salt and pepper
- Add in 3 cups chicken broth and bring to a boil. Once boiling, add the blended beans, remaining whole beans, 4 oz 1/3 less fat cream cheese, and 1/2 cup frozen or canned corn
- Bring everything to a simmer and let thicken, about 10 minutes
- Add in the shredded chicken, 1/4 cup chopped cilantro, and the juice of 1 lime
Garnish (optional)
- Slice 1 jalapeno, 1 avocado, 1 lime, and chop 1/2 bunch fresh cilantro
- Make yourself a bowl, and top with any of your favorite garnishes! Enjoy!
Notes
The nutrition information provided for each recipe is an estimate and is calculated using standard ingredients and preparation methods. Variations in portion sizes, ingredient brands, and specific cooking techniques may result in different nutritional values.
Nutrition
Calories: 673kcal | Carbohydrates: 49g | Protein: 65g | Fat: 24g
Making this recipe?Mention @thestationchef_ or tag #stationchef so we can like!
