Description
A high-protein, heart-healthy chili that combines tender chicken thighs with fiber-rich chickpeas for a creamy, satisfying texture. This meal-prep friendly dish uses simple pantry staples to deliver a robust, savory flavor profile without the need for heavy cream or thickeners. Perfect for fitness goals, it provides 34g of lean protein per serving in just 35 minutes.
Ingredients
1/2 tablespoon olive oil
1 medium white onion, diced
4-ounce can mild green chiles
1 tablespoon ground cumin
2 teaspoons chili powder
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 cans (15 oz each) chickpeas, drained
1.5 pounds chicken thighs or breasts
1/2 cup frozen corn
Freshly squeezed lime juice to taste
1/3 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
Add onion and green chiles, cooking for 3 to 4 minutes until soft.
Stir in cumin, chili powder, coriander, and oregano, toasting for 30 seconds.
Add the chicken broth, chickpeas, and chicken breasts or thighs to the pot.
Simmer for 20 minutes until the chicken is cooked through.
Remove chicken with tongs and shred it before returning it to the pot.
Use an immersion blender to partially blend the chili base to create a creamy texture.
Stir in the frozen corn, cook for another 2 minutes until heated through.
Remove from heat and stir in fresh lime juice and cilantro before serving.
Notes
Use an immersion blender to achieve a creamy consistency without dairy. Store in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American