White Chicken Chili with Greek Yogurt

I have a confession. I’ve never really liked plain yogurt. Like ever. I know it’s supposed to be some kind of super-food, endorsed by the savviest health trend-setters. Whatev.

Then came along Greek yogurt. I tried it (cuz I’m all about second chances). And it’s good! Not overly tangy like regular plain yogurt. It reminds me of sour cream, and so I’ve starting using it in that manner.

There was my bleu cheese dressing revelation just the other day. Then, one of my interns shared her dill/mint yogurt dip made with Greek yogurt. And now I’m obsessed.

A simple thank-you tweet to Chobani led me to their recipes, and I zeroed in on this white chicken chili recipe right away. With a few changes, it’s just what I was aiming for. A warm pot of goodness, with all the hallmarks of a great chili.  Fresh flavors from peppers and onions. Fantastic aroma from the cumin, oregano, and garlic. Thick and hearty thanks to the meat and beans. Utterly satisfying on a dark and rainy night.

Where does the Greek yogurt come in? Right at the end. You simply blend one-third of the chili with the Greek yogurt, add it back to the pot and warm it up again. Creamy, thick, delicious and YUM. And suddenly my chili is a great source of calcium, as well as soluble fiber, Vitamin C, and protein. Boo-yah!

White Chicken Chili with Greek Yogurt
adapted from Chobani
Serves 6

2 tablespoons canola oil
1 medium onion, chopped
1 green pepper, seeded and chopped fine
1 teaspoon chopped garlic
1 pound chicken tenders, cut into bite-size pieces
1 teaspoon cumin
1 1/2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon pepper (you may replace with 1/4 teaspoon of cayenne if you prefer heat)
1 15-oz can small white beans, rinsed and drained
1 15-oz can corn. rinsed and drained
2 cups reduced-fat, lower sodium chicken broth
1 cup nonfat Greek yogurt

1) In a large non-stick sauce pan, heat the oil over medium heat. Add onions and pepper and saute for 3-4 minutes, until they begin to soften. Add garlic and saute for an additional 30 seconds. Add the chicken, cumin, oregano, salt and pepper and saute until chicken is browned. Add the beans, corn, and broth, cover and simmer for 30 minutes.

2) Transfer about one-third of the chili into a food processor, along with the Greek yogurt. Pulse or blend until well pureed. Add mixture back into saucepan and put over low heat until heated through.

3) Serve with crusty bread, salad, and a cold Corona!

ENJOY!!