Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 cups low-sodium chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp fresh lime juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven. Add diced onion and red bell pepper, cooking until translucent and softened (about 5 minutes).
  2. Stir in minced garlic, chili powder, cumin, and smoked paprika; toast for 60 seconds until fragrant.
  3. Add cubed chicken thighs and stir to coat in the spice mixture until the exterior is no longer pink.
  4. Pour in chicken broth, enchilada sauce, fire-roasted tomatoes, black beans, and corn. Bring to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 20 minutes, or until the chicken is tender and opaque.
  6. Use an immersion blender to blend a small portion of the beans and corn directly in the pot to create a natural thickener for a velvety texture.
  7. Stir in Greek yogurt and shredded Monterey Jack cheese until melted and fully incorporated.
  8. Remove from heat and stir in fresh lime juice. Season with salt and black pepper to taste.