Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 4 cups low sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup frozen corn
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp crushed red pepper
- Salt and black pepper to taste
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro leaves and lime wedges for garnish
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion with a pinch of salt until translucent, about 4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Season chicken with salt and pepper, place in the pot, and pour in chicken broth; bring to a gentle simmer.
- Add green chiles, cumin, oregano, chili powder, and red pepper; cover and simmer for 12 to 15 minutes until chicken is cooked through.
- Remove chicken to a cutting board, shred with two forks, and return to the pot.
- Stir in drained beans and corn, simmering uncovered for 8 to 10 minutes to thicken.
- Turn heat to low, stir in Greek yogurt until well combined, and adjust seasoning before serving.
Notes
- Leftovers store beautifully in an airtight container for up to 3 days.
- The flavors often meld and improve after a night in the refrigerator.
- If the chili is too thick upon reheating, add a splash of chicken broth.
- Prep Time: 10
- Cook Time: 30
- Category: Chicken Soups
- Method: Stovetop
- Cuisine: American