Cottage Cheese Chicken Chili

Cottage Cheese Chicken Chili

This is a one-pot wonder that comes together quickly. The cottage cheese is blended smooth so it disappears into the chili, leaving behind only creaminess and subtle tang. It’s perfect for meal prep and tastes even better the next day.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs

• 1 tablespoon olive oil

• 1 large yellow onion, diced

• 2 jalapeños, seeded and finely diced (keep seeds for more heat)

• 4 garlic cloves, minced

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• 1 (4 oz / 113g) can mild diced green chiles

• 2 (14.5 oz / 411g) cans cannellini beans or Great Northern beans, drained and rinsed

• 4 cups low-sodium chicken broth

• 1 cup full-fat or 2% cottage cheese (full-fat blends smoothest)

• 1 cup frozen or fresh corn kernels

• Juice of 1 lime

• Salt and freshly ground black pepper, to taste

For Serving (optional but recommended):

• Sliced avocado

• Fresh cilantro, chopped

• Tortilla chips or strips

• Pickled jalapeños

• Extra lime wedges

Instructions

1. Sear the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken generously with salt and pepper. Sear for 3-4 minutes per side until golden brown. The chicken doesn’t need to be cooked through. Transfer to a plate and set aside.

2. Sauté the Aromatics: In the same pot, reduce the heat to medium. Add the diced onion and jalapeño. Cook, stirring occasionally, for 5-6 minutes until softened. Add the minced garlic, cumin, oregano, chili powder, and smoked paprika. Stir constantly for 1 minute until fragrant.

3. Build the Broth: Stir in the diced green chiles (with their liquid), one can of the drained beans, and the chicken broth. Use a potato masher to roughly mash about half of the beans against the side of the pot—this will naturally thicken the chili. Bring to a simmer.

4. Cook the Chicken: Return the seared chicken breasts (along with any resting juices) to the pot. Lower the heat, cover, and simmer gently for 15-20 minutes, until the chicken is cooked through and shreds easily.

5. Blend the Cottage Cheese: While the chicken simmers, place the cottage cheese and about ½ cup of the hot broth (ladled carefully from the pot) into a blender or food processor. Blend on high until completely smooth and velvety. This step is the magic. Set aside.

6. Shred the Chicken: Transfer the cooked chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.

7. Finish the Chili: Stir in the second can of drained beans, the corn, and the blended cottage cheese mixture. Simmer gently for another 5-10 minutes to let the flavors meld and the chili thicken slightly. Do not boil hard once the cottage cheese is added; a gentle simmer maintains the creamy texture.

8. Season and Serve: Remove from heat. Stir in the fresh lime juice and season generously with salt and pepper to taste. Ladle into bowls and top with sliced avocado, fresh cilantro, a pile of tortilla chips, and a squeeze of extra lime.

Protein Note: This chili packs approximately 40-45g of protein per serving, thanks to the combination of chicken, beans, and the cottage cheese secret weapon.