Creamy Cheesecake Factory White Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups chicken broth
- 2 cans white beans
- 1 can pinto beans
- 1 can whole kernel corn
- 1 zucchini
- 1 cup cottage cheese
- 1/2 onion
- 1/4 cup butter
- 4 cloves garlic
- 2 limes juiced
- 2 tablespoons olive oil
- 1 tablespoon mild diced green chilis
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/8 teaspoon black pepper
Instructions
- Roughly dice yellow zucchini, 1/2 an onion and 4 cloves of garlic.
- Season both sides of the chicken breasts with coarse sea salt and a few dashes of pepper.
- Pour 3 cups of chicken stock into a mixing bowl. Stir in the cumin, paprika, oregano, salt and pepper.
- Open and drain the cans of white beans, pinto beans, and whole kernel corn. Rinse them thoroughly and drain.
- Melt 1/4 cup of butter in a large dutch oven or large soup pot over medium to high heat. Add in the chopped zucchini, onions and garlic. Mix well then cover and allow to cook for 5-7 minutes, until soft. Carefully spoon the vegetables into a high-speed blender. Add 1 cup of prepared chicken broth and blend until smooth.
- Pour 2 tablespoons of light olive oil into the dutch oven on medium-high heat. Carefully lay in the chicken breasts and cook for 3-4 minutes on both sides until golden brown.
- Add the remaining chicken stock, zucchini mixture, green chiles, drained beans, and corn. Stir well, then cover and simmer on low/medium heat for 30 minutes.
- Remove the cooked chicken and shred it with two forks on a board then return it to the pot.
- Add the cottage cheese, lime juice, and about 1/2 cup of liquid from the dutch oven to the blender. Blend until smooth and pour the mixture back into the dutch oven. Cover the pot and simmer for 10 minutes.
- Turn off the heat and uncover the pot. Allow the chili to cool slightly until it’s no longer bubbling. Ladle the chili into a bowl. And garnish with sliced avocado, shredded cheddar cheese, diced onions, and cilantro leaves. Serve with a side of your favorite tortilla chips.
Video
Notes
Spice Level: This recipe is made very flavorful but not spicy. The spice level can be adjusted to suit individual preferences. Add more diced green chilis, red pepper flakes, or hot sauce for extra heat. For an even milder version, omit the green chilis and black pepper and reduce the cumin to 1 teaspoon.
Blending the Zucchini and onions: This will make them easier to digest and disguise the zucchini. But you do not have to blend if you prefer a chunkier chili.
Extra Simmer at the End: This extra 10 minutes of simmering helps the shredded chicken really soak in the flavors and incorporates the cottage cheese.
Slow Cooker: Cook the vegetables and brown the chicken in a frying pan. Then transfer everything to a slow cooker and cook on low for 4-6 hours. Remove the chicken, shred it, then add it back to the slow cooker and stir in the cottage cheese mixture and lime juice.
Insta-Pot Pressure Cooker: Set the pressure cooker to saute mode and cook the vegetables and brown the chicken. Then add all the ingredients and pressure cook for 10 minutes. Remove the chicken, shred it, then add it back to the pressure cooker and stir in the cottage cheese mixture and lime juice.
Did you make this recipe?Please let me know in the comments below how it turned out :)