Name: White Chicken Chili Cottage Cheese Winter Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 500g (1 lb) chicken breasts, cubed; 2 Tbsp (30 ml) olive oil, divided; 150g (1 cup) onion, diced; 15g (3 cloves) garlic, minced; 30g (1 small) jalapeño, diced; 400g (15 oz) cannellini beans, drained and rinsed; 150g (1 cup) corn kernels, drained; 480ml (2 cups) low-sodium chicken broth; 1 tsp (2g) ground cumin; 1 tsp (2g) ground coriander; 0.5 tsp (1g) dried oregano; 0.5 tsp (1g) smoked paprika; 0.25 tsp (1g) red pepper flakes; 0.75 tsp (4g) kosher salt; 0.5 tsp (2g) black pepper; 250g (1 cup) cottage cheese; 150g (1 cup) mozzarella cheese, shredded; 100g (1 cup) Monterey Jack cheese, shredded; 15g (0.5 cup) cilantro, chopped; 1 lime, cut into wedges; 120g (0.5 cup) sour cream (optional); 0.5 avocado, sliced (optional)

Description

This White Chicken Chili Cottage Cheese Winter Bake is a comforting and hearty dish, combining creamy cottage cheese with the flavors of white chicken chili, topped with a bubbly cheese crust. It’s perfect for a chilly evening or meal prep.

Ingredients

Scale

500g (1 lb) chicken breasts, cubed
2 Tbsp (30 ml) olive oil, divided
150g (1 cup) onion, diced
15g (3 cloves) garlic, minced
30g (1 small) jalapeño, diced
400g (15 oz) cannellini beans, drained and rinsed
150g (1 cup) corn kernels, drained
480ml (2 cups) low-sodium chicken broth
1 tsp (2g) ground cumin
1 tsp (2g) ground coriander
0.5 tsp (1g) dried oregano
0.5 tsp (1g) smoked paprika
0.25 tsp (1g) red pepper flakes
0.75 tsp (4g) kosher salt
0.5 tsp (2g) black pepper
250g (1 cup) cottage cheese
150g (1 cup) mozzarella cheese, shredded
100g (1 cup) Monterey Jack cheese, shredded
15g (0.5 cup) cilantro, chopped
1 lime, cut into wedges
120g (0.5 cup) sour cream (optional)
0.5 avocado, sliced (optional)

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Instructions

Preheat & Prep: Preheat oven to 190°C (375°F) and grease a baking dish.
Sear Chicken: Sear cubed chicken until browned, then shred.
Sauté Aromatics: Sauté onion, garlic, and jalapeño until fragrant.
Bloom Spices: Toast cumin, coriander, oregano, paprika, and red pepper flakes.
Simmer Chili Base: Simmer beans, corn, and broth for 5 minutes.
Combine & Bind: Fold in chicken, cottage cheese, and half of the cheeses.
Assemble & Top: Transfer to dish and top with remaining cheese.
Bake to Perfection: Bake for 20-25 minutes until bubbly and browned.
Rest & Garnish: Rest for 5 minutes and garnish with cilantro and lime.

Notes

Cottage cheese adds creaminess and protein. Adjust jalapeño and red pepper flakes for desired heat. Consider serving with rice or salad.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 80 mg