White Chicken Chili with Greek Yogurt

Who says you can't have soup in May? This creamy and healthy white chicken chili is a perfect side or main dish at lunch or dinner. The sneaky addition of Greek yogurt makes it high in protein, creamy, and light in color without the need for sour cream or cream cheese, cutting back on fat and calories. With beans and corn, this stew is a good source of complex carbohydrates and fiber. It's deliberately low fat, meaning it pairs perfectly with a topping of sliced avocado or shredded cheese! This recipe takes advantage of using leftover cooked chicken. You can either buy a store bought rotisserie chicken and shred it up, or make my Simple Shredded Chicken!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large pot or Dutch oven over medium heat. Cut your onions and peppers into a medium dice, and add to the pot. Saute until the onions are translucent and the peppers are soft, about 10-15 minutes

Step 2

Add in minced garlic, spices (chili powder, cilantro, cumin, salt, and cayenne), corn, and beans. Cook until fragrant (about 1 minute)

Step 3

Pour in your broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and let simmer for 20 minutes

Step 4

Remove from the heat, and optionally lightly blend with an immersion blender to make it creamier and thicker. Stir in your shredded cooked chicken, Greek yogurt, and lime juice. Serve

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