White Chicken Chili

Ingredients

• 700 gboneless skinless chicken breast
• 715 gcanned white beans, low sodium, drained and rinsed
• 150 gfrozen corn kernels
• 1medium onion
• 2jalapeños
• 3cloves garlic
• 1000 mllow-sodium chicken broth
• 2 tspground cumin
• 1 tspdried oregano
• 150 gplain 0% Greek yogurt
• 1¼ tbsplime juice
• 8 gfresh cilantro
• 3 tspextra-virgin olive oil

Method

1. Dice the onion, seed and finely chop the jalapeño and mince the garlic.

2. Heat the oil in a large pot over medium heat. Cook the onion, jalapeño and garlic with the cumin and oregano for about 6 minutes until soft.

   6 min timer

3. Add the broth, beans and whole chicken breasts. Bring to a boil over high heat, then simmer over low heat for 20 minutes, until the chicken reaches 74°C (165°F). Lift out and shred.

   20 min timer

4. Mash about a cup of the beans against the side of the pot to thicken the chili.

5. Return the chicken and add the corn. Simmer over medium-low heat for 3 minutes.

   3 min timer

6. Take off the heat and stir in the Greek yogurt, lime juice and cilantro. Do not boil after adding the yogurt or it may split.

Storing and reheating

Keeps 4 days or 3 months frozen.