Recipe Details
Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Macros: 673 Cals, 65g Protein, 49g Carbs, 24g Fat
🔪 Helpful Kitchen Tools *These are the ones I use at home
Ingredients
- 2 lbs skinless boneless chicken thighs
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 ½ cups chicken broth
- 32 oz Great Northern Beans
- 8 oz diced green chilis
- 4oz 1/3 less fat cream cheese
- ½ cup frozen or canned corn
- ½ cup Greek yogurt
- 1 bunch cilantro
- 1 avocado
- 1 jalapeno
- 2 limes
- 4 tbsp tortilla strips
- ¼ cup fat-free cheddar
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 paprika
Instructions
1) Chicken
- Season both sides of the chicken with garlic powder, onion powder, paprika, salt and pepper
- In a large fry pan over medium heat, cook the chicken until the internal temperature reaches 165F
- Shred the chicken and set aside
2) Make The Chili
- Strain the liquid from the beans
- In a blender, add 1 heaping cup of strained beans and ½ cup of the chicken broth. Blend until smooth
- In a large pot over medium heat, add in the onions, garlic, and diced chilis. Cook until the onion is translucent, about 3 minutes. Season with 1 tsp each of cumin, oregano, paprika, and a pinch of salt and pepper
- Add in the chicken broth and bring to a boil. Once boiling, add the blended beans, whole beans, cream cheese, and corn. Bring to a simmer and let thicken, about 10 minutes
- Add in the shredded chicken, ¼ cup chopped cilantro, and the juice of 1 lime
3) Prep Your Garnishes & Enjoy!
- Slice the jalapeño and avocado, quarter a lime, chop some cilantro
- Make yourself a bowl, and top with your favorite garnishes
🪓 Cooking Hacks
Sear for flavor, then shred: Let the chicken thighs get a deep golden sear before cooking through. Those browned bits add serious depth once the chicken is shredded back into the chili.
Blend to thicken (without cream overload): Blending a cup of beans with broth creates a naturally creamy base, so the chili thickens fast without needing heavy cream.
Finish with acid and crunch: A squeeze of fresh lime at the end wakes everything up, and adding tortilla strips just before serving keeps them crunchy instead of soggy.
