Description
This creamy white chicken chili is packed with 40 grams of protein per serving thanks to blended cottage cheese and beans, and comes together in under an hour with rotisserie chicken.
Ingredients
For the White Chicken Chili:
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 poblano pepper, ribs and seeds removed, diced
- 1 jalapeño, ribs and seeds removed, diced
- 2 cloves garlic, minced
- 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
- ¾ cup cottage cheese
- 1 cup fresh or frozen corn kernels
- Juice from 1 lime
- Desired toppings: Cilantro, lime wedges, shredded pepper jack cheese, jalapeño slices, diced avocado
Instructions
For the White Chicken Chili:
- Heat a wide sided pot over medium heat. Once hot, drizzle in olive oil and add the chopped onion and poblano pepper. Season with salt and cook for 6-8 minutes, stirring every few minutes, until the onions are soft.
- Add the garlic and jalapeño 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 by 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, jalapeño slices, or desired toppings. Enjoy
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: One Pot