Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 jalapeno, seeded and minced (optional, for heat)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 4 cups (950 ml) chicken broth
  • 2 (15-ounce/425g) cans Great Northern beans, rinsed and drained
  • 1 (4-ounce/113g) can diced green chilies, undrained
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • 1/4 cup (60 ml) chopped fresh cilantro
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeno (if using) and cook for another 3-5 minutes, until softened.
  2. Stir in cumin, oregano, chili powder, and cayenne pepper (if using) and cook for 1 minute, until fragrant. This “blooming” helps release the spices' full flavor.
  3. Add chicken breasts to the pot. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  4. Remove chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
  5. Stir in Great Northern beans and diced green chilies. Simmer for 10 minutes to allow flavors to meld.
  6. For a smoother chili, use an immersion blender to partially blend a portion of the chili. This is entirely optional.
  7. Remove from heat. Stir in sour cream (or Greek yogurt), cilantro, and lime juice. Season with salt and pepper to taste.
  8. Ladle into bowls and garnish as desired.