Description
This High Protein Chicken Chili is a hearty, flavorful, and nutritious dish that combines tender shredded chicken with a medley of beans, fire-roasted tomatoes, and spices. Enhanced with creamy cottage cheese for richness and protein, it's perfect for a comforting weeknight dinner. Ready in just 35 minutes, this chili is packed with bold flavors and customizable toppings for a satisfying meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Liquid and Canned Ingredients
- 2 cups chicken bone broth (or chicken stock)
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles
- 1/2 cup whole kernel corn
- 1/2 teaspoon dried oregano
Dairy and Protein
- 3/4 cup cottage cheese (or plain Greek yogurt)
- 1 pound shredded cooked chicken (approx. 4 cups)
Seasoning and Toppings
- Fine sea salt and freshly-ground black pepper, to taste
- Toppings: chopped cilantro, crumbled tortilla chips, diced avocado, diced red onion, lime wedges, shredded cheese, and/or sour cream
Instructions
- Sauté: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and finely diced red bell pepper, sautéing for about 5 minutes until softened, stirring occasionally. Add minced garlic, chili powder, and ground cumin, continue to sauté for 2 more minutes, stirring frequently to release the spices' aroma.
- Simmer: Pour in the chicken bone broth, fire-roasted diced tomatoes, black beans, pinto beans, chopped green chiles, whole kernel corn, and dried oregano. Stir well to combine all ingredients. Bring the mixture to a simmer over medium heat, allowing flavors to meld and the soup to heat through.
- Blend: Carefully transfer 2 cups of the chili along with the cottage cheese into a blender. Pulse or blend until completely smooth, being sure to slightly vent the blender lid to allow steam to escape safely. Pour the blended mixture back into the pot and stir in the shredded cooked chicken until evenly incorporated.
- Season: Taste the chili and adjust seasoning with additional fine sea salt, freshly ground black pepper, and chili powder if desired. Stir well to distribute the seasoning evenly throughout the chili.
- Serve: Ladle the chili into bowls and garnish generously with your choice of toppings such as chopped cilantro, crumbled tortilla chips, diced avocado, diced red onion, lime wedges, shredded cheese, and sour cream. Serve warm and enjoy this nutrient-rich, flavorful chili.
Notes
- You can substitute cottage cheese with plain Greek yogurt for a slightly tangier taste.
- If you prefer a spicier chili, add extra chili powder or a few dashes of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use pre-cooked shredded chicken or rotisserie chicken to save prep time.
- For a thicker chili, simmer uncovered for a few extra minutes to reduce the liquid.