Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1.5 lb boneless skinless chicken breast, cubed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Sauté diced onions until translucent (about 5 minutes). Note: Don't rush this; the sweetness comes from the slow soften.
  2. Add minced garlic, cumin, and oregano; stir for 60 seconds until the spices smell fragrant.
  3. Add cubed chicken breasts and sear for 3-4 minutes until the outside is golden.
  4. Pour in chicken broth, one can of beans (kept whole), green chiles, and corn.
  5. Bring the mixture to a boil, then reduce heat to a simmer for 20 minutes until the chicken is tender and cooked through.
  6. Remove about 1 cup of the beans from the pot and puree them using an immersion blender until completely smooth.
  7. Stir the pureed beans back into the chili to thicken it into a velvety consistency.
  8. Stir in plain Greek yogurt and fresh lime juice until fully incorporated and creamy.
  9. Garnish with chopped fresh cilantro and season with salt and black pepper to taste.