White Chicken Chili
This White Chicken Chili disappeared off the table faster than the Cowboys playoff hopes this season. This chili doesn’t just pack a flavor punch, it packs a whopping 40 grams of protein per serving thanks to the addition of blended cottage cheese. The result? A super creamy, slightly spicy, zingy white chicken chili you’ll want to add to your weekly meal rotation!
Tips:
- Using a rotisserie chicken makes this so incredibly quick and easy for a weeknight that doubles as incredible leftovers the next day. If you don’t have a rotisserie chicken, I recommend searing 3-4 chicken thighs first, then remove and add back into the pot when you add the broth. Remove and shred before adding back into your chili.
- Cottage cheese doubles as a boost of protein in this recipe and a healthier way to add creaminess into the chili. Use lactose free cottage cheese (found at Whole Foods!) for a dairy free option.
- If you are sensitive to spice, you can remove the jalapeno. Poblano peppers are quite mild, so I would keep that in.
Serves 4-6.
Ingredients:
For the White Chicken Chili:
- 1 yellow onion, chopped
- 1 poblano pepper, ribs and seeds removed, chopped
- 1 jalapeno, ribs and seeds removed, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp dried oregano
- ¼ tsp smoked paprika
- 2½ cups shredded rotisserie chicken
- 4 cups chicken broth
- ½ cup salsa verde or 1 4oz can diced green chilies
- 2 15oz cans white cannellini beans
- 1 cup fresh or frozen corn kernels
- ¾ cup cottage cheese
- Juice from ½ lime
- Desired toppings: Cilantro, lime wedges, shredded pepper jack cheese, jalapeno slices, diced avocado
Directions:
For the White Chicken Chili:
- Heat a wide sided pot over medium heat. Once hot, drizzle in olive oil and add in the chopped onion and poblano pepper. Season with salt and cook for 6-8, stirring every few minutes or until the onions are soft.
- Add the garlic and jalapeno and cook for 1 minute until fragrant. Add in the cumin, oregano, and smoked paprika and toast for 1 minute.
- Add the beans, green salsa, and chicken broth and bring to a boil over medium high heat. Once boiling, reduce and simmer uncovered for 20 minutes or until the broth has reduced almost half.
- Remove ½ – ¾ cup of beans (depending on how thick you want your chili) with a little of the broth and add to a blender with the cottage cheese. Blend until smooth.
- On low heat, add the shredded chicken, corn, and blended cottage cheese to the pot and stir immediately. Continue stirring, cooking for 2-3 minutes until creamy and smooth.
- Add in lime juice and season to taste.
- Ladle into bowls and serve with cilantro, lime wedges, jalapeno slices, or desired toppings. Enjoy!