Ingredients:

  • 2 lbs (900g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
  • 2 cans (4 oz / 113g each) diced green chilies
  • 1 cup (240ml) frozen corn
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) smoked paprika
  • 1 cup (240ml) sour cream
  • 1 lime, juiced
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a 6-quart Dutch oven. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic, cumin, oregano, and smoked paprika; stir constantly for 60 seconds until fragrant.
  3. Add the cubed chicken breasts and sear for 3–4 minutes until the edges are opaque.
  4. Pour in the chicken broth, diced green chilies, and white beans. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the chicken is tender.
  5. Remove about 1 cup of the beans and mash them into a paste with a fork or potato masher, then stir them back into the pot to thicken the broth.
  6. Stir in the frozen corn and heat through for 2 minutes.
  7. Remove from heat and stir in the sour cream and lime juice until the chili is velvety.