Creamy Taco Soup
- 3/4 cup nonfat Greek yogurt
- 1 15- oz can white kidney beans (or cannellini beans, rinsed and drained)
- 1 15- oz can black beans (rinsed and drained)
- 1 4- oz can diced green chili or 2 fresh jalapenos
- 1 15- oz can diced tomatoes
- 1 cup reduced-sodium chicken broth
- 1 1/2 pounds shredded precooked chicken breast
- 2 tbsp fresh squeezed lime
- 1 clove garlic (minced)
- 1/2 tsp onion powder
- 1 tbsp fresh oregano (chopped)
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- Fresh cilantro for topping (optional)
- Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker. Add remaining ingredients except cilantro and stir well. Cover and cook on high for 2 hours or on low for 4-5 hours. Top with fresh cilantro if desired.
Be sure to rinse and drain black beans and chicken well before adding to slow cooker.
Adapted from Trains Fitness