Creamy White Chicken Chili

The Jordan Michaud Collection

1 T olive oil

1 lb. skinless, boneless chicken breast

1 onion, chopped

1 orange bell pepper

1 jalapeño pepper

2 cloves garlic, chopped

1 (15.5 oz) can great Northern beans, rinsed and drained (low-sodium if available)

20 oz. low-sodium chicken broth

2 (4 oz) cans chopped green chiles

1 tsp. Sea salt

1 tsp. Ground cumin

1 tsp. Dried oregano

½ tsp. Ground black pepper

½ tsp. Cayenne pepper

1 C fat-free Fage Greek yogurt

½ C heavy whipping cream

Toppings: reduced-fat cheese, chopped green onions

Heat olive oil in lg saucepan over medium heat; cook and stir chicken, onion, peppers, and garlic into hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix in great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat, stir in yogurt and whipping cream until incorporated.

Top with cheese and green onions, as well as any additional toppings. Enjoy!

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