White Chicken Chili

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 stalks celery, diced

• 1 clove garlic, minced

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1/4 tsp cayenne pepper, more to taste

• 1 rotisserie chicken

• 2 15.5-ounce cans white beans such as cannellini, preferably low-sodium, drained and rinsed

• 4 cups low-sodium chicken broth

• 3/4 tsp dried oregano

• 1 15.5-ounce can corn, drained and rinsed

• 1/4 tsp salt  

• 1/4 cup nonfat plain Greek yogurt

• 2 tsp chopped fresh cilantro leaves

• Lime wedges

Using a fork, pull the white meat chicken (breast) from the rotisserie chicken. Shred the chicken further, if needed.

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion and celery and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander, and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the chicken, white beans, broth, and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the corn and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.

Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.