- 1 Tbsp extra virgin olive oil
- 1 cup chopped onion, about 1 medium
- 4 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 Tbsp dried coriander
- 2 (4 oz) cans chopped green chilies
- 3 cans Northern beans, drained but not rinsed
- 3 cups reduced sodium chicken stock
- 2-3 cups chopped, skinless rotisserie chicken (I used 1 lb boneless skinless chicken breasts, cooked & shredded)
- 1 Tbsp jalapeno hot sauce (such as Tabasco), plus more if desired
- salt and freshly cracked black pepper, to taste
- Cilantro, chopped, for garnish
- 8 Tbsp 2% plain Greek yogurt, for garnish (1 Tbsp per serving)
- 1 lime, cut into wedges, for garnish (1 wedge per serving)
Directions:
Heat oil in a large Dutch oven over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add in the garlic and sauté for 30 seconds. Add in the cumin, oregano, coriander, and green chilies. Sauté for 30 seconds.
Add beans and chicken stock to pot, bring to a boil. Add in the chicken and hot sauce. Reduce stove heat to low, cover pot, and simmer for 1 1/2 hours.
Season to taste with salt and pepper, as well as extra hot sauce if desired.
Serve with fresh cilantro, Greek yogurt, and a squeeze of lime juice.
Serves 8
