‘Lean Me Up’ White Chicken Chili
Macros: 25p 46c 5f / 5 servings
1tbsp olive oil
1 small yellow onion (about 1/cup)
2 garlic cloves, finely minced
2 1/2cup low sodium chicken broth
2 - 4oz cans diced green chili (medium or hot)
1 1/2tsp ground cumin
1/4tsp cayenne pepper
1/2tsp dried oregano
1/2tsp paprika
1/2 small lime, juice from
Salt and pepper
2 - 15oz cans great northern beans
1cup Greek yogurt
1 can corn (fresh or frozen)
2cup cooked chicken
Topping suggestions:
Green onions
Cilantro
Cheese
Avocado
Tortilla strip chips
How to:
Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds
Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
Drain and rinse beans in a strainer.
Add whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
Remove from heat and stir in sour cream and cooked chicken.
Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired. ENJOY!