White Chicken Chilli

45 minutes
6 servings

2 cans cannellini beans rinsed and drained
700ml chicken broth
1 tbsp extra-virgin olive oil
1 chopped medium yellow onion coarsely
3 garlic cloves minced
1 can diced green chilies
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
¼ tsp smoked paprika
Salt and pepper to taste
300g cooked rotisserie chicken
1 can whole kernel sweet corn drained
2 tbsp lime juice
200g FAGE Total yoghurt
2 tbsp chopped fresh coriander

  1. In a blender or food processor, blend 1 can of beans and 1/3 chicken broth and puree until smooth. Set aside.
  2. In a large pot, heat olive oil over medium-high heat, add onion and cook for 2-4 minutes or until onions are translucent. Add garlic and chilies and cook for an additional minute.
  3. Stir in cumin, oregano, cayenne, paprika, salt, and pepper and cook for another 5 minutes.
  4. Add the rest of the chicken broth, pureed and whole cannellini beans, and bring to a boil.
  5. Reduce the heat to low and cook for another 20 minutes.
  6. Add in rotisserie chicken, corn, and lime juice.
  7. Remove the pot from heat and add in yogurt and coriander
  8. Serve with extra yogurt, tortilla chips, cheese, avocado, jalapeno, or limes.