Name: Best High Protein White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 teaspoon dried oregano (5 ml); 1/2 teaspoon salt, additional to taste (2.5 ml); 1/2 teaspoon ground black pepper (2.5 ml); 1/2 teaspoon ground cumin (2.5 ml); 1/2 teaspoon smoked paprika (2.5 ml); 1/4 teaspoon red pepper flakes (optional) (1.25 ml); 1 1/2 tablespoon olive oil (22.5 ml); 1 medium yellow onion, diced (about 1 cup or 150 g); 1 jalapeño pepper, seeds removed and diced; 3 garlic cloves, minced; 15 ounce can cannellini beans (or navy or great northern beans), drained and rinsed (425 g); 1 1/2 cups corn kernels (15-ounce can, drained, fresh, or frozen) (240 g); 4 ounce can green chiles (113 g); 32 ounces reduced-sodium chicken broth (4 cups or 960 ml); 16 ounces 4% milkfat cottage cheese, blended smooth with a blender, food processor, or immersion blender (450 g); 3 cups shredded rotisserie chicken (or pound boneless chicken breast, cooked and shredded) (about 450 g); 1/2 cup fresh cilantro, roughly chopped, additional for garnish (120 ml); juice and zest of 1 lime

Description

Discover how to make the best high protein white chicken chili recipe that is hearty, flavorful, and perfect for your next meal. Click to learn more!

Ingredients

1 teaspoon dried oregano (5 ml)
1/2 teaspoon salt, additional to taste (2.5 ml)
1/2 teaspoon ground black pepper (2.5 ml)
1/2 teaspoon ground cumin (2.5 ml)
1/2 teaspoon smoked paprika (2.5 ml)
1/4 teaspoon red pepper flakes (optional) (1.25 ml)
1 1/2 tablespoon olive oil (22.5 ml)
1 medium yellow onion, diced (about 1 cup or 150 g)
1 jalapeño pepper, seeds removed and diced
3 garlic cloves, minced
15 ounce can cannellini beans (or navy or great northern beans), drained and rinsed (425 g)
1 1/2 cups corn kernels (15-ounce can, drained, fresh, or frozen) (240 g)
4 ounce can green chiles (113 g)
32 ounces reduced-sodium chicken broth (4 cups or 960 ml)
16 ounces 4% milkfat cottage cheese, blended smooth with a blender, food processor, or immersion blender (450 g)
3 cups shredded rotisserie chicken (or pound boneless chicken breast, cooked and shredded) (about 450 g)
1/2 cup fresh cilantro, roughly chopped, additional for garnish (120 ml)
juice and zest of 1 lime

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Instructions

In a small bowl, combine oregano, salt, black pepper, cumin, paprika, and red pepper flakes. Mix thoroughly and set aside.
Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and jalapeño. Cook, stirring frequently, until the onion becomes see-through and starts to brown, about 5 to 7 minutes.
Add the minced garlic and spice mixture to the pot. Stir frequently until the mixture becomes aromatic, approximately 1 to 2 minutes.
Incorporate the cannellini beans, corn, and green chiles. Pour in the chicken broth, bring it to a gentle simmer, then lower the heat to a minimum.
Take the pot off the heat and mix in the smooth cottage cheese, shredded chicken, chopped cilantro, lime juice, and lime zest. Adjust the seasoning with more salt if desired and serve promptly. Garnish each serving with additional chopped cilantro.

Notes

For a vegetarian option, skip the shredded chicken and use vegetable broth instead of chicken broth.
Consider using fire-roasted corn and roasted green chiles for a smokey flavor.
For a creamier texture, blend some cannellini beans with cottage cheese before adding to the soup.