Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 3 cups shredded cooked chicken breast
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 4 oz diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or 5-quart pot. Add the diced onion and jalapeño, stirring occasionally until the onion becomes translucent and soft (about 5 minutes). Stir in the minced garlic and cook for 1 minute more until fragrant.
  2. Stir in the ground cumin, smoked paprika, and cayenne pepper. Toast the spices for 60 seconds to unlock a deeper flavor.
  3. Pour in the low-sodium chicken broth, stir in the salt, and add one can of the drained and rinsed cannellini beans. Use an immersion blender directly in the pot (or transfer to a blender) and pulse until the beans are completely smooth.
  4. Add the shredded cooked chicken breast, the second can of whole beans, frozen corn, and diced green chiles. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Simmer for 15-20 minutes, allowing the flavors to meld and the liquid to reduce slightly. Ensure the chicken is heated through to a safe internal temperature of 165°F (74°C).
  6. Remove the pot from heat. Stir in the plain Greek yogurt and fresh lime juice until the chili is smooth and opaque.
  7. Fold in the chopped fresh cilantro just before serving.