Ingredients
2 cans cannellini beans rinsed and drained
700ml chicken broth
1 tbsp extra-virgin olive oil
1 chopped medium yellow onion coarsely
3 garlic cloves minced
1 can diced green chilies
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
¼ tsp smoked paprika
Salt and pepper to taste
300g cooked rotisserie chicken
1 can whole kernel sweet corn drained
2 tbsp lime juice
200g FAGE Total yoghurt
2 tbsp chopped fresh coriander
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Steps
- In a blender or food processor, blend 1 can of beans and 1/3 chicken broth and puree until smooth. Set aside.
- In a large pot, heat olive oil over medium-high heat, add onion and cook for 2-4 minutes or until onions are translucent. Add garlic and chilies and cook for an additional minute.
- Stir in cumin, oregano, cayenne, paprika, salt, and pepper and cook for another 5 minutes.
- Add the rest of the chicken broth, pureed and whole cannellini beans, and bring to a boil.
- Reduce the heat to low and cook for another 20 minutes.
- Add in rotisserie chicken, corn, and lime juice.
- Remove the pot from heat and add in yogurt and coriander
- Serve with extra yogurt, tortilla chips, cheese, avocado, jalapeno, or limes.
