Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 1.5 lbs boneless skinless chicken breast, cubed into ½ inch pieces
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or pot. Add the diced onion and jalapeño, sautéing for 4-5 minutes until translucent and soft.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Increase heat to medium-high and add the cubed chicken breast. Cook until the exterior is no longer pink (about 3-4 minutes).
  4. Stir in the cumin, oregano, and smoked paprika to coat the meat. Pour in the chicken broth, diced green chiles, and corn.
  5. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Stir in the rinsed white beans. Use a spoon to mash a small handful of beans against the side of the pot to thicken the broth.
  7. Simmer for another 5 minutes. Remove from heat and stir in the fresh lime juice and chopped cilantro.