Ingredients
- 2 cups cooked, shredded chicken
- 1 cup cottage cheese
- 1 can white beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded cheese (monterey jack or pepper jack work well)
- Chopped cilantro for garnish (optional)
Equipment Needed
- Large mixing bowl
- 9×13 inch baking dish
- Skillet
- Spoon or spatula
- Oven
Step-by-Step Instructions
First, I begin by preheating my oven to 350°F (175°C). While that warms up, I gather all my ingredients and chop the onion and mince the garlic. In a skillet over medium heat, I sauté the onion and garlic until they’re translucent and fragrant, which takes about 5 minutes. The aroma fills my kitchen, making me feel right at home. Once done, I add in the shredded chicken, beans, corn, broth, and spices. After mixing everything together nicely, I stir in the cottage cheese until evenly combined. (See the next page below to continue steps…)