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


  1. 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.
  2. Mix in chicken, cumin, oregano, salt, pepper &     cayenne. Cook, stirring often until the chicken is browned, about 8 minutes.
  3. Add beans, chiles & broth; bring to a boil. Reduce heat to medium-low & simmer, covered, for 30 minutes.
  4. Turn off heat & puree about 1/3 of soup with Chobani in a blender. Stir blended soup back into pot and serve.