Add the chicken breast, beans, chili's, garlic, cumin, onion powder, chili powder, black pepper, oregano and chicken broth to the bottom of a large crock pot. (Wait to add the Greek yogurt and cheese until the end).
Mix everything together with a spoon until the spices are combined.
Cook on high for 3-4 hours or low for 5-6 hours.
Once cooked, remove the chicken breast and cut into small pieces. It's ok if the chicken starts shredding, however I would cut the shreds into very small pieces.
Remove 1.5 cup of broth/beans from the crock pot. Place in a food processor and blend until smooth.
Add the pureed soup mixture and the chicken back into the crock pot.
Add the Greek yogurt and cheese. Mix well.
Cook for another 10 minutes, until warm.
Serve with cheese, avocado or tortilla chips on top.
Notes
This recipe makes a total of 7 cups. 1 serving = 1 cup or 260 grams.If you prefer chili with less beans, leave out the 1 can of great northern beans. If you prefer chili that has more broth, add an extra 8-16 ounce of chicken breast. Add extra salt to taste (I thought it was plenty salty without any extra salt)