Chicken and White Bean Chili

1 cup Greek Yogurt
2 Tbs. Olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb. boneless, skinless chicken breast or about 2 cups of rotisserie chicken
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2, 15 oz cans cannellini beans, drained and rinsed
1, 4 oz. can chopped green chiles, drained
1, 14 oz. can low sodium chicken broth

Heat oil in a large skillet. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook about 30 seconds. Mix in chicken and spices. Cook, stirring often until chicken is browned about 8 minutes or if using pre-cooked chicken, about 2 minutes. Add beans, chilies and broth and bring to a boil. Reduce heat and simmer covered for 30 minutes. Turn off heat and puree and 1/3 of the soup with the yogurt in a blender. Stir blended soup back into pot and serve.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KMPENNINGTON1.