Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Add the diced chicken thighs and brown for 3–5 minutes until edges are golden. Remove chicken and set aside.
  3. In the same pot, add the diced onion and bell pepper. Sauté for 4 minutes until softened.
  4. Stir in the minced garlic, cumin, oregano, and cayenne pepper. Stir constantly for 60 seconds until fragrant.
  5. Return the browned chicken to the pot and pour in the chicken broth and diced green chiles.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the chicken is tender.
  7. Stir in the drained white beans and frozen corn.
  8. Use a potato masher to partially mash a portion of the beans directly in the pot to thicken the chili.
  9. Stir in the fresh lime juice and chopped cilantro.
  10. Optional: Stir in heavy cream or Greek yogurt for extra creaminess before serving.