Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cups roasted New Mexico green chiles, chopped
  • 6 cups low-sodium chicken bone broth
  • 2 large Yukon Gold potatoes, peeled and cubed
  • 15 oz can Great Northern beans, rinsed and drained
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 cup frozen sweet corn
  • 1/2 cup Greek yogurt
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium heat. Season chicken thighs with salt and pepper, then sear until golden-brown, approximately 5 minutes per side. Remove chicken and set aside.
  2. In the same pot, add the diced onion, minced garlic, and jalapeño. Sauté until the onion is translucent and fragrant, scraping up any browned bits from the bottom of the pot.
  3. Add the chopped green chiles, cumin, oregano, and smoked paprika. Stir to combine with the aromatics.
  4. Pour in the chicken bone broth. Add the cubed potatoes and rinsed white beans. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until potatoes are fork-tender.
  5. Remove the chicken thighs to a cutting board and shred with two forks. Use a potato masher directly in the pot to mash roughly 1/4 of the beans and potatoes to create a creamy texture.
  6. Return the shredded chicken to the pot along with the frozen corn. Simmer for 5 minutes. Stir in the Greek yogurt, lime juice, and fresh cilantro just before serving.