White Bean Chicken Chili
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White Bean Chicken Chili
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| Servings |
| 8 |
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Ingredients
- 1cup Chobani® Whole Milk Plain Greek Yogurt
- 3Tbsp canola oil
- 3/4cup yellow onionchopped
- 1tsp garlicminced
- 1lb boneless, skinless chicken breast1/2″ diced
- 1tsp ground cumin
- 1tsp dried oregano
- 1/4tsp cayenne pepper
- 1/2tsp kosher salt
- 1/2tsp fresh ground black pepper
- 3cups canned cannellini beanslow-sodium, rinsed
- 1/4cup canned green chili pepperschopped
- 2cups chicken stocklow-sodium
Instructions
- Heat oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook for an additional 30 seconds.
- Stir in chicken, cumin, oregano, cayenne, salt, and pepper. Cook, stirring often, until chicken browns, about 8 minutes.
- Add beans, chili peppers, and stock to pot. Bring to a simmer, cover, and cook for 20 minutes.
- Remove pot from heat. Fold yogurt into chili until fully incorporated and serve.
Recipe Notes
Chef Note: For a richer texture, after removing soup from heat, purée 1/3 of the soup with yogurt in a blender. Stir blended soup back into pot before serving.
Recipe courtesy of our partners at Chobani®.