Creamy Cheesecake Factory White Chicken Chili
Make my Creamy Cheesecake Factory White Chicken Chili with a creamy boost from cottage cheese and extra veggies like corn and zucchini. This copycat recipe keeps all the flavors of the original but is easy on the spice for gentle digestion. It’s a delicious and hearty meal the whole family will enjoy.
My Creamy Cheesecake Factory White Chicken Chili recipe is a healthier, protein-packed twist on the classic, with extra veggies like corn and zucchini and a creamy boost from blended cottage cheese. This copycat version has all the comforting flavor of the original but uses lighter, more nourishing ingredients you can feel good about.
What really sets this recipe apart is the way I blend the onions and zucchini and simmer the beans until they’re silky smooth. This gives the chili a rich, creamy texture that’s gentle on digestion and easy on spice — so you still get that cozy warmth without the heartburn.
I’m always looking for ways to sneak more veggies into meals (especially when I can camouflage them from my kids — no shame in that!). This chili has quickly become a go-to in our kitchen for busy weeknights, cozy weekends, or whenever we need a big pot of comfort that’s secretly full of goodness.
BYOS: Flavor Without the Fire!
Love bold flavors but not the heat? Spice things up on your own terms with this BYOS recipe bursting with deliciousness. All the ingredients are prepped for easy digestion and a heartburn-free experience. Adjust the spice level to your preference—no more burnt tongues or tears here! Now, everyone can enjoy this recipe regardless of their spice tolerance!
Why You’ll Love This Healthier Copycat Cheesecake Factory White Chicken Chili Recipe
- Creamy and Flavorful: A creamy texture with all the delicious flavors of the original, made with simple, wholesome ingredients.
- Protein Boost: Added cottage cheese gives it a healthy protein boost without heavy cream.
- Easy on Digestion: Blended onions and simmered beans help minimize heartburn for gentle digestion.
- Family-Friendly: Mild spice level makes it perfect for everyone to enjoy, with options to add heat if desired.
Ingredients & Substitutions
Here is everything you need to make the best-tasting Cheesecake Factory white chicken chili:
Chicken Breast: Instead of boneless, skinless chicken breasts, you can use boneless, skinless chicken thighs for a richer flavor. You can also use a rotisserie chicken.
Chicken Broth: Use vegetable broth, organic chicken broth, or low-sodium chicken broth for a lower sodium option. Consider making your own broth with water, vegetables, and herbs for a fresher taste.
White Beans and Pinto Beans: Mix and match beans based on preference; navy beans, great northern beans, cannellini beans, red kidney beans or black beans can be used as alternatives. If using dried beans, soak and cook them before adding to the recipe.
Whole Kernel Corn: Opt for fresh corn kernels or frozen corn instead of canned corn.
Zucchini: You can omit the zucchini or replace it with yellow squash, bell peppers, or eggplant for a different flavor and texture.
Cottage Cheese: You can omit cottage cheese or replace it with cream cheese or sour cream. Greek yogurt or plain yogurt can also be used, but you will need to stir in the greek yogurt right before you serve the chili.
Onion: You can omit the onions or use yellow onions. You can also replace with two teaspoons of onion powder.
Butter: Olive oil, avocado oil, or coconut oil can replace butter for a healthier fat option.
Garlic: Use garlic powder or roasted garlic for a different depth of flavor.
Light Olive Oil: Extra Virgin Olive Oil or Avocado oil can be used instead of olive oil. I do not recommend vegetable oil.
Mild Diced Green Chilis: You can omit the chilis or use fresh diced jalapeños or poblano peppers to meet your spice tolerance.
Spices (Ground Cumin, Paprika, dried Oregano, Salt, Black Pepper): Adjust the spice blend to personal preference, or use a pre-made taco or chili seasoning mix. You can also add cayenne pepper and/or chili powder to taste.
How to Make My White Chicken Chili with Cottage Cheese Recipe
Step 1: Prep Your Ingredients
Roughly dice 1/2 an onion and 4 cloves of garlic. Slice off the ends of one zucchini and thinly slice.
Make 1″ slices through the thickest part of the two chicken breasts. Sprinkle both sides of the chicken pieces with coarse sea salt and a few dashes of pepper.
Pour 3 cups of chicken stock into a mixing bowl. Stir in the cumin, paprika, oregano, salt and pepper.
Open and drain the cans of white beans, pinto beans, and whole kernel corn. Rinse them thoroughly and drain.
Step 2: Cook and Blend the Vegetables
Melt 1/4 cup of butter in a large dutch oven or large soup pot over medium to high heat. Add in the chopped zucchini, onions and garlic. Mix well then cover and allow to cook for 5-7 minutes, stirring about every minute, until the zucchini is fork tender. Carefully spoon the vegetables into a high-speed blender. Add 1 cup of prepared chicken broth and blend until smooth.
Step 3: Cook the Chicken
Pour 2 tablespoons of light olive oill into the dutch oven on medium-high heat. Carefully lay in the chicken breasts. Cook for 3-4 minutes until the underneath is golden brown. Flip the chicken over and cook for another 3-4 minutes.
Add the remaining chicken stock, zucchini mixture, green chiles, drained beans, and corn. Stir well, then cover and simmer at a low boil for 30 minutes.
Step 4: Shred the Chicken
Carefully transfer the cooked chicken to a tray and shred it with two forks.
Step 5: Add the Cottage Cheese and Lime Juice
Add 1 cup of cottage cheese and about 1/2 cup of liquid from the dutch oven to the blender. Blend until smooth and pour the mixture back into the dutch oven.
Add the juice of 2 limes to the dutch oven and the shredded chicken.
Cover the pot and simmer for 10 minutes.
Step 6: Serve and Enjoy
Turn off the heat and uncover the pot. Allow the chili to cool slightly until it’s no longer bubbling. Ladle the chili into a bowl. And garnish with sliced avocado, shredded cheddar cheese, diced onions, and cilantro leaves. Serve with a side of your favorite tortilla chips.
My Expert Recipe Tips
Fresh Lime Juice: For the brightest flavor, use fresh lime juice. Adjust the quantity based on personal taste preferences.
Kid-Friendly Variation: For a milder version suitable for children, reduce the amount of diced green chilis and black pepper.
Blending the Zucchini and onions: This will make them easier to digest and disguise the zucchini. But you do not have to blend if you prefer a chunkier chili.
Extra Simmer at the End: This extra 10 minutes of simmering helps the shredded chicken really soak in the flavors and incorporates the cottage cheese.
Slow Cooker: Cook the vegetables and brown the chicken in a frying pan. Then transfer everything to a slow cooker and cook on low for 4-6 hours. Remove the chicken, shred it, then add it back to the slow cooker and stir in the cottage cheese mixture and lime juice.
Insta-Pot Pressure Cooker: Set the pressure cooker to saute mode and cook the vegetables and brown the chicken. Then add all the ingredients and pressure cook for 10 minutes. Remove the chicken, shred it, then add it back to the pressure cooker and stir in the cottage cheese mixture and lime juice.
Serving Suggestions
Spice Level: This recipe is made very flavorful but not spicy. The spice level can be adjusted to suit individual preferences. Add more diced green chilis, red pepper flakes, or hot sauce for extra heat. For an even milder version, omit the green chilis and black pepper and reduce the cumin to 1 teaspoon.
Frequently Asked Questions
Here are a few more of my Mexican-inspired recipes I recommend:
- Mexican Caesar Salad and Lighter Creamy Dressing
- Heartburn-Free Gluten-Free Shrimp Tacos w/ Cottage Cheese Lime Crema
- Easy Copycat Costco Cilantro Lime Shrimp
- Easy Gluten-Free Breaded Fish Tacos Recipe
- Best Gluten-Free Panera Beef Tortilla Soup Recipe
- Gluten-Free Chicken Enchiladas in Green Sauce Recipe
Creamy Cheesecake Factory White Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups chicken broth
- 2 cans white beans
- 1 can pinto beans
- 1 can whole kernel corn
- 1 zucchini
- 1 cup cottage cheese
- 1/2 onion
- 1/4 cup butter
- 4 cloves garlic
- 2 limes juiced
- 2 tablespoons olive oil
- 1 tablespoon mild diced green chilis
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/8 teaspoon black pepper
Instructions
- Roughly dice yellow zucchiniâ€, ‬1/2†‬an onion and 4†‬cloves of garlicâ€. ‬
- Season both sides of the chicken breasts with coarse sea salt and a few dashes of pepperâ€. ‬
- Pour 3†‬cups of chicken stock into a mixing bowlâ€. ‬Stir in the cuminâ€, ‬paprikaâ€, ‬oreganoâ€, ‬salt and pepperâ€.‬
- Open and drain the cans of white beansâ€, ‬pinto beansâ€, ‬and whole kernel cornâ€. ‬Rinse them thoroughly and drainâ€.‬
- Melt 1/4†‬cup of butter in a large dutch oven or large soup pot over medium to high heatâ€. ‬Add in the chopped zucchiniâ€, ‬onions and†‬garlicâ€. ‬Mix well then cover and allow to cook for 5-7†‬minutesâ€, ‬until softâ€. ‬Carefully spoon the vegetables into a high-speed blenderâ€. ‬Add 1†‬cup of prepared chicken broth and blend until smoothâ€.‬
- Pour 2†‬tablespoons of light olive oil into the dutch oven on medium-high heatâ€. ‬Carefully lay in the chicken breasts and cook for†‬3-4†‬minutes on both sides until golden brownâ€.‬
- Add the remaining chicken stockâ€, ‬zucchini mixtureâ€, ‬green chilesâ€, ‬drained beansâ€, ‬and cornâ€. ‬Stir wellâ€, ‬then cover and simmer on low/medium heat for 30†‬minutesâ€.‬
- Remove the cooked chicken and shred it with two forks on a board then return it to the potâ€.‬
- Add the cottage cheeseâ€, ‬lime juiceâ€, ‬and about 1/2†‬cup of liquid from the dutch oven to the blenderâ€. ‬Blend until smooth and pour†‬the mixture back into the dutch ovenâ€. ‬Cover the pot and simmer for 10†‬minutesâ€.‬
- Turn off the heat and uncover the potâ€. ‬Allow the chili to cool slightly until it’s no longer bubblingâ€. ‬Ladle the chili into a bowlâ€. ‬And garnish with sliced avocadoâ€, ‬shredded cheddar cheeseâ€, ‬diced onionsâ€, ‬and cilantro leavesâ€. ‬Serve with a side of your favorite tortilla chipsâ€.‬
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Wow this was soo good! I chopped in a spanish green pepper with the Zucchini and onion. Definitely will make this again! Thanks for the great recipe!
Hi Nicole, thank you so much for the review! I’m so glad you liked it and I love your idea of adding green pepper 🙂
EXCELLENT recipe! Such bright flavor with the lime. I did add more garlic, cumin, and green chiles to my preference. Great levels of flavor!!!
Hi Cheryl, thank you so much for sharing your review! I love that you were able to spice it up to your liking 🙂
I made this and didn’t have pinto beans but added garbanzo beans. This was delicious. I will make this again for sure.
That’s a great idea to replace the pinto beans with garbanzo! Thank you for sharing this 🙂
I made this yummy white chicken chili yesterday. It was so full of delicious spices, and it was delightful to eat it. I felt happy that I was making healthy, tasty soup. I will definitely be making this again and again. Thanks for sharing your wonderful recipe!