LibreRecipes

Spicy White Bean and Chicken Chili

Rating

1 pound small white beans

2 teaspoons olive oil

1 extra-large onion, chopped

8 large garlic cloves, minced

1 tablespoon ground cumin

1/2 teaspoon dried oregano, crumbled

2 4-ounce cans diced green chilies

5 1/4 cups canned unsalted chicken broth

4 cups water

8 boneless skinless chicken breast halves, well trimmed, cut into strips

Plain nonfat yogurt

Chopped fresh cilantro

3 jalapeño chilies, minced

Soak beans overnight in enough cold water to cover. Drain.
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.