Ingredients

· 1 tablespoon avocado oil

· 500 g chicken fillets

· 1 teaspoon minced garlic

· 1 yellow onion

· 2 cans cannellini beans

· 2 cups chicken broth

· ½ cup corn

· 2 teaspoons cumin

· ½ teaspoon coriander

· 1 teaspoon paprika

· ½ teaspoon oregano

· ¾ cup plain yogurt

· 1 cup shredded cheese

· Salt and pepper to taste

· Cilantro for topping

Method

In a Dutch oven, cook the onion and garlic in the oil on medium heat. Add in the cubed chicken and cook for about 10 minutes (or until it browns). Add in the cannellini beans and chicken broth, and bring to a simmer. Then, add in the corn and seasoning according to your taste. Continue to simmer for about 10 minutes. In a small bowl, whisk the yogurt with about ¼ cup of warm water until it smoothens. Add the yogurt and cheese (if using) to the chicken. Top it with cilantro, and serve.