30 Steps to Foolproof Healthy White Chicken Chili

Pat 700 g (1.5 lb) chicken breasts dry with kitchen paper, then season both sides with 1/2 tsp (3 g) salt and a good grind of black pepper.

Warm 15 ml (1 tbsp) olive oil in a large heavy pot or Dutch oven over medium-high heat until it shimmers and moves easily across the base.

Lay the chicken breasts in the hot pot and sear for 3-4 min per side until deeply golden; they won't be cooked through yet, and that's fine.

Transfer the chicken to a plate and set it aside — it will finish cooking gently in the broth later in the recipe.

Add the diced onion to the same pot and cook over medium heat for 3-4 min, stirring often, until softened and translucent.

Stir in the diced red bell pepper and cook for a further 3 min, until it starts to soften and the edges pick up a little colour.

Stir in the 4 minced garlic cloves and cook for 30-60 seconds until fragrant, watching closely so it doesn't catch and burn.

Add both 113 g (4 oz) cans of diced green chiles and stir them through the vegetables for about a minute to combine.

Sprinkle in 2 tsp (4 g) ground cumin, 1 tsp (1 g) dried oregano and the 1/4 tsp (0.5 g) cayenne pepper if using, stirring constantly for 30 seconds until the spices smell toasty.

Pour in a splash of the chicken broth and scrape the base of the pot with a wooden spoon to lift any browned bits stuck there.

Pour in the rest of the 950 ml (4 cups) chicken broth and stir everything together.

Nestle the seared chicken breasts back into the liquid so they're mostly submerged.

Increase the heat until the pot reaches a gentle simmer, then turn it down to medium-low.

Cover the pot and poach for 15-18 min, until a thermometer inserted into the thickest part of a breast reads 74°C (165°F).

Lift the chicken out onto a cutting board or plate, leaving the broth and vegetables gently simmering in the pot.

Use two forks to shred the chicken into bite-sized pieces, or dice it with a knife if you prefer a chunkier texture.

Stir one 425 g (15 oz) can of drained, rinsed beans whole into the simmering broth.

In a small bowl, mash the second can of beans with a fork or potato masher until mostly smooth.

Add the mashed beans to the chili; they'll dissolve into the broth and thicken it naturally without any cream or flour.

Stir in 300 g (2 cups) corn kernels, fresh or frozen straight from the bag.

Let the chili simmer uncovered for 10 min, stirring occasionally, so the flavours meld and the broth reduces slightly.

Stir the shredded chicken back into the pot, mixing it through the beans, corn and broth.

Simmer for a further 5 min until the chicken is heated through and the chili has a thick, stew-like consistency.

Taste the chili and adjust with extra salt, black pepper, or a squeeze of lime juice as needed.

Reduce the heat so the chili is no longer bubbling; this stops the yogurt from splitting in the next step.

Spoon a ladleful of hot broth into a small bowl with 170 g (2/3 cup) Greek yogurt and whisk together to warm it gently.

Pour the warmed yogurt mixture back into the chili and stir gently until it turns creamy and pale.

If the chili is thicker than you'd like, loosen it with a splash of broth; if it's too thin, simmer a further 2-3 min uncovered.

Ladle the hot chili into bowls, dividing it evenly to give 6 servings.

Finish each bowl with your choice of toppings, such as sliced avocado, chopped coriander, a lime wedge, shredded cheese or crushed tortilla chips.