- 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
- Soak beans overnight in enough cold water to cover. Drain.
- 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.)
- 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.