CHICKEN & WHITE BEAN CHILI
WEEKLY SPECIALS 10/11/2015
Courtesy of www.chobani.com
1 c Chobani Non-Fat Plain Greek Yogurt
2 T canola oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 lb boneless, skinless chicken breasts, quartered
1 t ground cumin
1 t ground oregano
1 t kosher salt
½ t freshly ground black pepper
¼ t cayenne pepper
2, 15.5-oz cans cannellini beans, drained and rinsed
1, 4 oz can chopped green chiles, drained
1, 14.5 oz can low-sodium chicken broth
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onions & cook until soft, about 5 minutes. Stir in garlic and cook about 30 seconds.
- Mix in chicken, cumin, oregano, salt, pepper & cayenne. Cook, stirring often until the chicken is browned, about 8 minutes.
- Add beans, chiles & broth; bring to a boil. Reduce heat to medium-low & simmer, covered, for 30 minutes.
- Turn off heat & puree about 1/3 of soup with Chobani in a blender. Stir blended soup back into pot and serve.