Recipe information
Yield
Serves 6
Ingredients
1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced green chilies
5 1/4 cups canned unsalted chicken broth
4 cups water
8 boneless skinless chicken breast halves, well trimmed, cut into strips
Plain nonfat yogurt
Chopped fresh cilantro
3 jalapeño chilies, minced
Preparation
Step 1
Soak beans overnight in enough cold water to cover. Drain.
Step 2
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
Step 3
Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.
Nutrition Per Serving
Per serving: calories
510; fat
6 g; sodium
393 mg; cholesterol
91 mg
#### Nutritional analysis provided by Bon Appétit
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/755009/2?mbid=HDEPI) ›
Recipe notes
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