Chef Jeremy's White Chicken Chili

White Chicken Chili

16oz    Chicken Breast, skinless (about 2 whole breasts)

1 ea     Small Yellow Onion

1 ea     Green Bell Pepper, or Green Chile for more spice

2 Cups Fresh or Frozen Corn

3 ea     Garlic Cloves

28oz    Canned Great Northern Beans, rinsed and drained

2 tsp    Olive Oil

½ tsp each of Cumin, Chili Powder, Dried Oregano, Cayenne, and Salt

3 Cups Chicken or Vegetable Broth

¼ Cup  Fresh Cilantro, chopped

1 ea     Lime, zested and juiced

½ Cup  Nonfat Plain Greek Yogurt

1. On a clean cutting board, cut the Onion and Pepper into small dices. Add 2 tsp of Olive Oil to a medium-large soup pot and begin cooking Onion and Pepper over medium heat until soft and fragrant, about 5 minutes.
2. Thinly slice or mince the Garlic, add to the pot, then add the Corn and cook for another 2-3 minutes.
3. Once Garlic is fragrant and corn has softened a bit, add all of the dry seasonings, stir to coat all the veggies, and cook for about 1 minute.
4. Once Seasonings are lightly toasted, add the whole Chicken Breasts. If they are larger breasts, cut them in half, but no need to do too much else, we are going to shred them in the soup. Add all 3 Cups of Chicken Broth and bring to a boil, then reduce to medium heat. Allow soup to simmer for about 20 minutes in order to fully cook the chicken.
5. While the soup is simmering, rinse and drain the Great Northern Beans. Remove 1 Cup of the beans and place them into a small bowl. Add the rest of the beans to the soup. Take the reserved cup of beans and mash them up with a fork. Once they resemble a thick paste, add them to the pot and stir them in. The mashed beans will help thicken the soup without needing to add flour or corn starch.
6. Chop up the cilantro and set aside. Zest the lime into the Cilantro, then cut the Lime in half and squeeze the juice directly into the pot of soup.
7. Once the soup has been simmering for 20 minutes, remove a Chicken Breast and check for doneness by pulling it apart with 2 forks. If the chicken shreds easily, it is ready. If the chicken still feels tough and a little raw, place it back into the pot for a few more minutes until shred-able.
8. Once all the chicken is fully cooked, shred them up by removing them from the pot and placing them in a medium bowl and pulling apart with the forks. If the chicken is done enough, you can also just shred it straight in the pot of soup and it should fall apart fairly easily.
9. Place the shredded chicken back into the pot, remove the soup from the heat, then mix in the Greek Yogurt to give it some creaminess and thicken it up a bit more.
10. Divide Chili into 4 servings, Garnish with Cilantro and Lime Zest and enjoy with the family or save some for later!