Ingredients

· 1 tablespoon avocado oil

· ½ kg chicken fillets

· 1 teaspoon minced garlic

· ½ small yellow onion

· 2 cans cannellini beans (drained)

· 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 & pepper (to taste)

· Cilantro (for topping)

Method

In a Dutch oven, cook the onion and minced garlic cloves in the oil on medium heat. Add in the cubed chicken and cook for about 10 minutes (or until it turns brown). Add in the beans and broth, bring to a simmer. Add in the corn and seasoning. Continue to simmer for about 10 minutes. In a small bowl, whisk the yogurt with about ¼ cup of warm water until smooth. Add the yogurt and cheese (optional) to the chicken and bean mixture. Top with fresh cilantro leaves, serve, and enjoy!