Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup plain Greek yogurt
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Place chicken breasts in the pot and cook until browned on both sides.
- Add white beans, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in Greek yogurt and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra creaminess, mash some of the beans before adding them.
- Adjust cayenne pepper to control spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg