White Bean Chicken Chili

White Bean Chicken Chili

2 Chicken Breasts, raw

1 small can Diced Green Chilies (4 oz)

1 15 oz bag frozen corn

1 T, minced garlic

1 cup yellow onion, diced small

(2 cans) White beans, cannellini

3 1/2 cups, Chicken Stock

1 Lime

8 oz, Monterey Jack Cheese

8 oz, Greek Yogurt

1/2 bunch, Cilantro

2 T olive oil blend

1 tsp Cumin


Heat a large dutch oven to medium-high.

Season chicken breasts with salt, pepper, and cumin on both sides.

Add oil to pan and saute then cook chicken for 3-5 minutes per side (cook chicken all the way through and reach an internal temperature of 165F+)

Remove chicken breasts, rest the chicken on a cutting board.

Saute onion until slightly browned, add garlic and continue to saute.

Add the corn, green chiles, and beans to the pot.

Deglaze with chicken stock, thoroughly stir to remove any bits from the bottom of the pan.

Slice chicken into bite size pieces and then add back to the dutch oven.

Cover and continue to cook on low until flavors have developed.

Before serving add yogurt to the chili and stir to combine.

Season with salt, taste, adjust if necessary.

Serve chili with monterey jack cheese, fresh cilantro, and lime wedges.

Heather Sinyard