Ingredients
Scale
- 1 lb cooked chicken breast, shredded (rotisserie works great)
- 2 cans (15 oz) Great Northern beans (rinsed and drained)
- 1 can (4 oz) diced green chilies (do not drain)
- 1 medium onion, diced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1 cup cottage cheese
- 1 tbsp cornstarch
- 1 tbsp lime juice
Instructions
- In a large pot, sauté the diced onion over medium heat until soft and translucent.
- Add the shredded chicken, drained beans, diced green chilies, cumin, oregano, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- While the chili simmers, blend the cottage cheese, cornstarch, and lime juice in a blender until smooth and liquid-like.
- Reduce the heat of the pot to low. Pour the cottage cheese mixture into the chili while stirring constantly to combine.
- Allow the chili to cook gently for an additional 5 minutes, letting the cornstarch activate and thicken the chili into a creamy, white consistency.
Notes
- Rotisserie chicken saves time.
- Adjust spices to taste.
- Serve with toppings like avocado, cilantro, or cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 65mg