High Protein Chicken Chili
A delightful fusion of flavors that brings warmth and comfort with a healthy twist, packed with protein from chicken and beans.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium white onion, diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder Adjust to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken bone broth (or regular chicken stock)
- 2 15-oz cans fire-roasted diced tomatoes
- 1 4-oz can chopped green chiles
- 1/2 cup whole kernel corn
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can pinto beans, rinsed and drained
- 1 pound cooked chicken, shredded (about 4 cups)
- 3/4 cup cottage cheese (or plain Greek yogurt)
- to taste fine sea salt
- to taste freshly ground black pepper
Optional Toppings
- to taste chopped cilantro
- to taste tortilla chips
- to taste diced avocado
- to taste red onion
- to taste lime wedges
- to taste shredded cheese
- to taste sour cream
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and red bell pepper; sauté for 5-6 minutes until onion is translucent.
- Stir in minced garlic, chili powder, and cumin; cook for 1 minute until fragrant.
- Pour in chicken bone broth, scraping up any browned bits from the bottom.
- Mix in fire-roasted diced tomatoes, black beans, pinto beans, green chiles, corn, and oregano.
- Bring the mixture to a boil, stirring occasionally.
Cooking
- Reduce heat to low and let the chili simmer for 15-20 minutes, stirring occasionally.
- Stir in shredded chicken and heat through for about 5 minutes.
- Remove from heat and gently fold in cottage cheese.
- Season with fine sea salt and freshly ground black pepper to taste.
- Serve hot with your favorite toppings.
Notes
This chili is fantastic for meal prep. It can be made in advance and refrigerated or frozen. Customize the spice level and add toppings to suit your preferences.