Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 1.5 lbs boneless skinless chicken breast, cubed into ½-inch pieces
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced mild green chiles
  • 4 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup plain non-fat Greek yogurt
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat olive oil over medium heat in a large pot. Add diced onion and jalapeño, stirring frequently until translucent (about 5 minutes). Stir in minced garlic and cook for 30 seconds.
  2. Add cubed chicken breast to the pot and sauté until edges are opaque. Stir in cumin, oregano, and chili powder, cooking for 1 minute to bloom the spices.
  3. Pour in chicken broth, diced green chiles, and rinsed cannellini beans. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until chicken is tender.
  4. Remove the pot from heat. Stir in the Greek yogurt and lime juice vigorously until the soup is smooth and creamy. Season with salt and pepper to taste.