White Chicken Chili

Makes ~4-5 servings

Ingredients

• 1 tbsp olive oil

• 1 small yellow onion, chopped

• 2 garlic cloves, minced

• 2 ½ cups low-sodium chicken broth (use bone broth to increase protein)

• 2 (15-oz) cans great northern beans, drained & rinsed

• 1 cup plain Greek yogurt

• 1 cup corn (fresh, frozen, or canned)

• 2 heaping cups cooked chicken, shredded (hack: use rotisserie chicken)

• 2 (4-oz) cans diced green chilies

• 1 ½ tsp ground cumin

• ¼ tsp cayenne pepper (adjust for heat)

• ½ tsp dried oregano

• ½ tsp paprika

• Juice of ½ small lime

• Salt & pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant. Pour in chicken broth. Add beans, corn, green chilies, cumin, cayenne, oregano, and paprika. Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes to allow flavors to develop. Remove from heat and stir in Greek yogurt and shredded chicken. Stir in fresh lime juice. Season with salt and pepper to taste. Optional toppings: Extra Greek yogurt or sour cream, Fresh cilantro, Sliced jalapeños, Crushed tortilla chips, Shredded Monterey Jack or pepper jack, Diced avocado

Nutrition | calories: ~402, protein: 35g, carbs: 48g, fat: 9g, fiber: 10g