Ingredients:

  • 3 cups (450g) shredded rotisserie chicken breast
  • 1 cup (225g) low-fat cottage cheese
  • 2 cups (480ml) low-sodium chicken bone broth
  • 2 cans (15 oz each / 425g each) cannellini beans, drained and rinsed
  • 1 cup (160g) frozen corn kernels
  • 1 can (4 oz / 113g) diced green chilies
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (15g) chopped fresh cilantro

Instructions:

  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add diced onion and sauté until translucent (about 4-5 minutes).
  2. Stir in minced garlic, cumin, and oregano, stirring for 60 seconds until fragrant.
  3. While onions sauté, combine cottage cheese and chicken bone broth in a high-speed blender or food processor. Process on high until completely smooth.
  4. Pour the blended cottage cheese mixture into the pot. Add shredded chicken, diced green chilies, frozen corn, and cannellini beans.
  5. Using a potato masher, crush approximately 1/4 of the beans directly in the pot to release starches for thickening.
  6. Simmer on low for 10-15 minutes until the chili is thick and cohesive.
  7. Stir in fresh lime juice and chopped cilantro just before serving.