The key to this dish lies in selecting the right ingredients, especially fresh, quality produce and pantry staples that bring out the best flavors without fuss. Over the years, I’ve learned that even simple recipes shine when you start with good chicken, aromatic spices, and creamy beans. I often swap canned beans for homemade ones when time allows, but canned works perfectly for weeknight ease. Green chilies—mild or medium heat—are my secret weapon for that subtle kick that keeps everyone happy around the table.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 (4-ounce) cans diced green chilies
• 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern beans)
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional for extra warmth)
• Salt and freshly ground black pepper, to taste
• 1/2 cup sour cream or Greek yogurt (optional, for creaminess)
• Fresh cilantro and lime wedges, for garnish

Substitutions: Swap chicken broth for vegetable broth to keep it vegetarian (add tofu or extra beans). Use plain yogurt instead of sour cream for a lighter touch. If you prefer more heat, add jalapeños or cayenne pepper.