Ingredients
Method
Preparation
- Cut the chicken into small pieces and prepare the onion and garlic by dicing and mincing them.
Cooking
- Warm a large pot over medium heat, then cook the onion and garlic until fragrant.
- Add the chicken pieces and cook until the exterior is lightly browned and the chicken is no longer translucent.
- Mix in the cumin, oregano, chili powder, salt, and black pepper, stirring until the chicken is evenly seasoned.
- Add the roasted green chiles, white beans, and chicken broth to the pot and stir everything together.
- Simmer the chili for 20-25 minutes, until the chicken is fully cooked and reaches 165°F / 74°C.
- Take the pot off the heat and stir in the Greek yogurt or coconut milk until the chili becomes creamy.
Serving
- Serve the chili in bowls with optional toppings such as cilantro, sliced green onions, or sour cream.
Notes
Add the Greek yogurt or coconut milk at the end of cooking to help keep the chili smooth and creamy.
