Creamy, lightly seasoned chicken chili with a secret ingredient - Greek yogurt. An easy stovetop meal that goes great with cornbread and a cold drink!
- 2 tablespoons canola oil
- 1 small onion, chopped 1 cup
- 1 medium green pepper, seeded and chopped 1 cup
- 1 teaspoon chopped garlic
- 1 pound chicken tenders, cut in bite-sized pieces
- 1 teaspoon cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper *or 1/4 teaspoon cayenne if you prefer more heat
- 1 15 ounce can white beans (like Great Northern) drained and rinsed
- 1 15 ounce can whole kernel corn drained and rinsed
- 2 cups chicken broth lower sodium
- 1 cup plain Greek yogurt
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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. Toss in the garlic and saute for an additional 30 seconds.
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Next, add the chicken, cumin, oregano, salt and pepper, and saute until chicken is browned. Add the drained beans and corn, and the broth. Cover and simmer for 30 minutes.
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Transfer about one-third of the chili into a food processor or blender, along with the Greek yogurt. Pulse or blend until well pureed. Add mixture back into saucepan and put over low heat until heated through.
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Serve warm with crusty bread or corn bread and a cold beverage.