White Chicken Chili

Ingredients:

• 3 medium bell peppers diced
• 2 medium onions diced
• 2 medium zucchini chopped
• 5 cloves minced garlic
• 1 tbs cumin
• 8 oz 2 small cans mild diced green chilis
• Green enchilada sauce half a huge can
• Rotisserie chicken breast about 1.25 lb shredded and/or chopped into bite sized pieces.
• 3 cups chicken stock
• 1/4 cup 44 g greek yogurt cream cheese
• 128 g corn
• Salt and pepper to taste

Instructions:

1. Heat a large pot over medium, high heat, spray with cooking spray.

1. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.

1. Stir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.

1. Stir in greek yogurt, cream cheese, and corn and simmer for five more minutes just until corn is no longer frozen. All done!

1. Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or fritos!

Serving Size is 400g
Macros:
Protein: 26g Fat: 5g Carbs: 20g