Some days call for a meal that’s equal parts comfort and strength — warm, grounding, and packed with protein to support you from the inside out. This creamy, high-protein white chicken chili is that girl. We’re talking bone broth for gut love, cottage cheese for that stealthy protein boost, and all the cozy spices to make your kitchen smell like a hug.
Ingredients:
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2–3 cups chicken bone broth
- 1 (7 oz) can diced green chiles
- 1½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp chili powder
- 8 oz cottage cheese (for that creamy protein hit)
- 1¼ cups frozen corn
- 2 (15 oz) cans cannellini beans
- 2½ cups shredded cooked rotisserie or leftover chicken*
- Fresh lime juice
- Fresh cilantro
- Optional toppings: tortilla chips, cheese, avocado
Directions:
1.Heat olive oil over medium-high heat. Add onion and sauté about 4 minutes, then add garlic and cook another 30 seconds.
2.Add bone broth, green chiles, and all the spices. Bring to a gentle boil, then reduce to medium-low and simmer 15 minutes.
3.Drain and rinse the beans. Mash 1 cup into a paste. Stir the cottage cheese, corn, whole beans, and mashed beans into the pot. Simmer 5–10 minutes longer until thickened and creamy.
4.Add the chicken, a squeeze of lime juice, and fresh cilantro. Stir it up, taste, adjust seasoning, and serve with your favorite toppings.