Name: High Protein Chicken Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

Sauté. Heat oil in a large stockpot over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, stirring occasionally. Add garlic, chili powder and cumin and sauté for 2 minutes, stirring frequently.
Simmer. Add in the chicken bone broth, tomatoes, beans, green chiles, corn, oregano and stir to combine. Continue cooking until the mixture reaches a simmer.
Blend. Transfer 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.
Season. Give the soup a taste and season with additional salt, pepper and/or chili powder if needed.
Serve. Serve warm, garnished with lots of toppings and a squeeze of lime juice, and enjoy!

Notes

Protein: Protein count may differ depending on the type of bone broth and toppings that you choose. I calculated the macros including 1/4 cup of shredded Mexican cheese as a topping.