Description
A delicious and creamy chili packed with protein, fiber, and flavors from chicken, Greek yogurt, and hearty white beans.
Ingredients
- 1.5 pounds boneless skinless chicken breasts (or thighs)
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon oil (avocado or olive oil)
- 3 cups chicken broth (low-sodium)
- 2 cans (15 ounces each) Great Northern beans (or cannellini beans), drained and rinsed
- 2 cups corn (fresh, frozen, or canned)
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 1 small bunch cilantro, finely chopped (for garnish)
- ½ cup plain Greek yogurt (2% fat or higher, for garnish)
- 1 lime (juice of, for garnish)
- Tortilla chips, avocado slices, and extra lime wedges for serving
Instructions
- In a large Dutch oven or heavy-bottom pot, heat the oil over medium-high heat. Add the diced onion and garlic, sautéing for 3 minutes until soft. Stir in cumin, oregano, chili powder, cayenne, salt, and pepper. Cook for 30 seconds, stirring constantly.
- In a small bowl, mash about 1 cup of the white beans with a fork (add a bit of water if necessary) to help thicken the chili.
- Add the chicken breasts, broth, remaining whole beans, corn, and green chilies to the pot. Bring the mixture to a boil, then reduce the heat to low-medium. Cover and simmer for 20 minutes.
- Remove the chicken breasts from the pot and shred them using two forks or meat claws. Return the shredded chicken to the pot.
- Stir in lime juice, chopped cilantro, and Greek yogurt to create a creamy, tangy finish. Mix well and taste, adjusting seasoning as needed.
- Ladle the chili into bowls and garnish with avocado slices, extra cilantro, a dollop of yogurt, and a squeeze of lime. Serve with tortilla chips on the side.
Notes
For a creamier texture, use full-fat Greek yogurt. Adjust the heat by increasing the cayenne or adding jalapeños when sautéing. This chili can also be made in an Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American