Ingredients:

  • 1 Tbsp Olive Oil (or Rapeseed Oil)
  • 1 medium Yellow Onion, finely diced
  • 1 large Jalapeño Pepper, deseeded and finely diced
  • 4 cloves Garlic, crushed or minced
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Green Chili Powder (or Smoked Paprika)
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 5 lbs Lean Chicken Breast, cut into 1-inch chunks
  • 4 cups Low-Sodium Chicken Stock
  • 1 standard 4 oz can Canned Diced Green Chillies (Mild), undrained
  • 2 x 15 oz cans Canned Cannellini Beans (or Great Northern), rinsed and drained (reserving 1/2 cup separately)
  • 4 oz Low-Fat Cream Cheese, cut into cubes
  • 1/2 cup Plain Greek Yogurt (0% or 2% fat)
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Heat the oil in the Dutch oven over medium heat. Add the diced onion and jalapeño and sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Add the cumin, oregano, and chili powder. Cook for 1 minute, stirring constantly, to 'bloom' the spices.
  2. Add the chicken pieces to the pot. Season generously with salt and pepper. Cook for 3–4 minutes until lightly seared on the outside. Pour in the chicken stock, add the canned diced green chillies, and the cubed cream cheese. Stir until the cream cheese melts. Add the majority of the Cannellini beans (all but the reserved 1/2 cup). Bring to a gentle boil, reduce heat, cover, and simmer for 15–20 minutes, or until the chicken is cooked through.
  3. Remove the chicken pieces from the pot and place them on a cutting board. Add the reserved 1/2 cup of beans to the simmering chili base. Use a potato masher or an immersion blender to quickly purée about 1/4 of the pot's contents to thicken the chili. Shred the cooked chicken using two forks and return the shredded chicken to the pot.
  4. Remove the pot from the heat entirely. Temper the Greek yogurt by ladling 2–3 spoonfuls of the hot chili broth into the yogurt and whisking briskly. Stir the tempered yogurt and the fresh lime juice into the pot until fully combined and uniformly creamy. Do not return the chili to a boil after adding the yogurt. Taste and adjust seasoning before serving.