Ingredients:

  • Tbsp Olive Oil
  • large Yellow Onion, diced
  • cloves Garlic, minced
  • ½ tsp Ground Cumin
  • tsp Dried Oregano
  • (4-oz) can Diced Green Chiles, mild or medium, drained
  • cups Low Sodium Chicken Broth
  • cup Dried Pinto or Great Northern Beans (pre-soaked overnight, or substitute canned)
  • cups Cooked Chicken Breast, shredded
  • Tbsp Unsalted Butter, softened
  • Tbsp All-Purpose Flour
  • ½ cup Full-Fat Greek Yogurt or Sour Cream
  • Tbsp Fresh Lime Juice
  • ½ cup Fresh Cilantro, chopped
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Prepare the Roux Base: In a large pot over medium heat, melt the butter. Whisk in the flour until a smooth paste forms (a blonde roux). Cook gently for 1 minute, stirring constantly.
  2. Sauté Aromatics: Add the olive oil to the roux. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, cumin, and oregano; cook for another minute until fragrant.
  3. Bloom the Spices & Deglaze: Stir in the drained green chiles. Gradually whisk in the chicken broth, ensuring no lumps remain from the roux. Bring the mixture to a gentle simmer.
  4. Simmer the Beans: If using dry, pre-soaked beans, add them now along with 1 teaspoon of salt. Simmer until tender, about 30-40 minutes. (If using canned beans, skip this step and add them in the next step).
  5. Add Chicken & Thicken: Stir in the pre-cooked, shredded chicken. Reduce heat to low and simmer for 10 minutes, allowing the flavours to marry.
  6. Introduce Creaminess: In a small bowl, whisk the Greek yogurt (or sour cream) with about ½ cup of the hot chili liquid until smooth and tempered. Stir this mixture back into the pot. Do not boil vigorously after adding dairy.
  7. Finish and Season: Remove from heat. Stir in the fresh lime juice and most of the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.