Ingredients:

• 1 tbsp of olive oil
• 3 cups of shredded chicken
• 1 small yellow onion diced
• 2 cloves of minced garlic or 2 tbsp pre-minced garlic
• 3 cups low sodium chicken broth
• 2 cans of great northern beans
• 2 cans of corn
• 1 4oz can of diced green chilies
• 1 tsp cumin
• ½ tsp oregano and chili powder
• ⅛ tsp cayenne pepper
• 1 tsp of sea salt
• Pepper to taste
• ½ cup plain or greek yogurt
• The juice of 1 lime

Utensils:

• One large pot with a lid
• Measuring cup and utensils
• A spatula
• A cutting board
• A knife
• A can opener

Preparation:

1. Preheat a large pot on medium high heat and oil
2. Add the chopped onion and garlic and cook for 3 minutes stirring occasionally
3. Add in the cumin, oregano, chili powder, cayenne pepper, salt, and pepper and cook for another 30 seconds stirring constantly
4. Add 1 cup of the beans to a small bowl and mash with a fork (this will help thicken the soup mixture)
5. Add the broth, mashed and whole beans, corn, green chiles, and chicken to the pot reduce the heat to medium low and allow it to simmer for 20 minutes covered
6. After 20 minutes add in the lime juice and yogurt to the pot and stir until combined and enjoy!

Pro Tip:

This recipe makes a large serving but you can store it in an airtight container in the fridge for up to one week!