Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute. Add the diced onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. This aromatic base creates the flavor foundation for the chili.

Add the cumin and chili powder to the aromatic base from Step 1 and stir constantly for about 30 seconds to bloom the spices and release their essential oils—this intensifies their flavor. Pour in the chicken broth, then add the drained canned green chiles and drained white beans. Stir well to combine, then bring to a simmer over medium-high heat.

Reduce the heat to medium-low and simmer for 10 minutes, allowing the spices to fully infuse into the broth and the beans to warm through. This gentle simmering develops deeper flavor without breaking down the beans. I like to let it go a full 10 minutes rather than rushing it—it really makes a difference in how the flavors come together.

While the chili simmers, prepare the yogurt mixture by stirring together the room-temperature Greek yogurt and water in a small bowl until smooth and well combined. This dilutes the yogurt slightly, making it easier to incorporate without clumping. When the 10 minutes are up, stir the cooked chicken into the pot from Step 3 and cook for 2-3 minutes until heated through.

Remove the pot from the heat and let it cool for 2-3 minutes—this prevents the yogurt from curdling when added to the hot chili. Gently stir in the yogurt mixture from Step 4, mixing until fully incorporated and creamy. I always remove the pot from direct heat before adding yogurt because the residual heat is still gentle enough to warm it without breaking it down.

Taste the chili and season with salt and black pepper to your preference. Ladle into bowls and garnish generously with the fresh chopped cilantro. The bright, fresh cilantro cuts through the richness of the yogurt and adds a final flavor layer.