Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts, 3 medium-large
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon oil (avocado oil recommended)
- 3 cups low-sodium chicken broth
- 2 x 15 oz cans great Northern beans or cannellini beans, drained and rinsed
- 2 cups corn
- 4 oz can diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small bunch cilantro, finely chopped
- 1/2 cup plain or Greek yogurt (fat 2%+)
- 1 lime, juiced
- Tortilla chips, avocado, yogurt, limes (for serving)
Instructions
- Preheat a large pot on medium-high heat and add oil. Sauté garlic and onion for 3 minutes.
- Add cumin, oregano, chili powder, cayenne pepper, salt, and pepper. Cook for 30 seconds.
- Mash 1 cup of beans and add to the pot with broth, remaining beans, corn, green chilies, and chicken.
- Cover, bring to a boil, then simmer for 20 minutes.
- Remove chicken, shred it, and return to the pot with lime juice, cilantro, and yogurt.
- Serve warm with toppings like tortilla chips and avocado.
Notes
- For a slow cooker version, cook on Low for 6 hours or High for 3 hours.
- For Instant Pot, cook on High Pressure for 20 minutes.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg