High Protein Chicken Chili at home
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
High Protein Chicken Chili at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 medium red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups chicken bone broth (or chicken stock)
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles
- 1/2 cup whole kernel corn
- 1/2 teaspoon dried oregano
- 3/4 cup cottage cheese (or plain Greek yogurt)
- 1 pound shredded cooked chicken (approx. 4 cups)
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, crumbled tortilla chips, diced avocado, diced red onion, lime wedges, shredded cheese and/or sour cream
Method
Sauté. Warm oil in a large stockpot over medium-a hot burner. Tip in the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Tip in garlic, chili powder and cumin and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in in the chicken bone broth, tomatoes, beans, green chiles, corn, oregano and stir to combine. Continue cooking until the mixture reaches a let it bubble gently.
Puree Move 2 cups of the soup along with the cottage cheese to a blender and purée until completely smooth. (To prevent pressure buildup, slightly vent the blender lid to allow steam to escape while blending.) Pour the mixture back into the soup along with the cooked chicken and stir to combine.
Salt Give the soup a taste and season with additional salt, pepper and/or chili powder if needed.
Plate Plate warm, garnished with lots of toppings and a squeeze of lime juice, and enjoy!
