Chicken Chili

By ahensnest

Ingredients

• 1 cup(s) Chobani® Non-Fat Plain Greek Yogurt
• 2 Tbsp. canola oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, finely minced
• 1 lb. boneless, skinless chicken breasts, quartered
• 1 tsp. ground cumin
• 1 tsp. ground oregano
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper
• 2 15.5 oz. cans kidney beans, drained and rinsed
• 1 4 oz. can chopped green chilies, drained
• 1 14.5 oz. can low-sodium chicken broth

Preparation

Step 1

Cooking Directions

Heat oil in a large, heavy-bottomed pot over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook about 30 seconds.

Mix in chicken, cumin, oregano, salt, pepper and cayenne. Cook, stirring often until the chicken is browned, about 8 minutes.

Add beans, chilies and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes.

Turn off heat and puree about 1/3 of soup with Chobani in a blender. Stir blended soup back into pot and serve.