Warm up this fall with a mouth watering recipe.
Suzy Robertson shares her recipe for White Chicken Chili.
White Chicken Chili
•1-2 T. extra-virgin olive oil
•1 onion, diced
•2-3 garlic cloves, peeled & minced
•4 c. chicken broth
•3 cans of Great Northern beans or any white bean (add liquid from can too)
•4-6 chicken breasts, cooked & shredded or diced small
•2 t. cumin
•1/4 t. cayenne pepper
•3 cups 0% fat Greek plain yogurt
•1 7 oz. can diced green chili’s (you can add more if you like them a lot)
•1 1/2 t. oregano
•1/2 t. pepper
•1 t. sea salt
1.Heat up a stock pot over medium high heat, add olive oil & onion. Sauté for about 3-4 minutes or until onions are becoming clear.
2.Reduce heat to medium and add minced garlic. Sauté for another minute.
3.Then add all the rest of the ingredients. Stir well until all the ingredients are mixed in.
4.Cook on low for 30 minutes or so to let the flavors meld together. If you’re in a hurry, just eat it when the soup is warm.
This is a soup you can do in the crockpot if you would like. Just throw in all the ingredients in the order listed and let it cook on low for at least 4 hours. (Add the greek yogurt for the last 1/2 hour)
I like to add a little bit of crushed tortilla chips on top for some crunch, but that’s definitely optional and it’s healthier without it. I just love a good crunch!
Find more of Suzy’s recipes at www.foodiegonehealthy.com.
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