Prep time: 20 mins

Cook time: 30 mins

Serves: 7

Cals 458/ F 8g/ C 49g/ P 44g

Ingredients

• 1kg chicken breasts
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp oil 
• 3 cups chicken broth
• 2 x cans (3 cups) great cannellini beans, drained and rinsed
• 2 cups corn
• 1 sliced jalapeno
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper
• 1 tsp salt
• Ground black pepper, to taste
• Small bunch of cilantro, finely chopped
• 1/2 cup plain or greek yogurt
• 1 lime, juiced
• 3 cups of cooked rice

Instructions

• Preheat large heavy bottom pot on medium-high heat and swirl oil to coat.
• Add garlic and onion, sauté for 3 minutes, stirring occasionally.
• Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
• In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
• Add broth, mashed and whole beans, corn, jalapeno and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
• Turn off the heat. Remove chicken and shred with 2 forks or meat claws.
• Return chicken to the pot along with lime juice, cilantro and yogurt.
• Stir and serve warm with rice.