MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Molly Leonard's Slow Cooker White Chicken Chilli
Categories: Poultry, Chilies, Beans, Dairy, Herbs
Yield: 10 Servings

1 c Greek yogurt
3 tb Olive oil
2 md Yellow onions
8 oz (2 cans) green chilies
4 cl Garlic
4 c Chicken broth
3 lg Chicken breasts
30 oz (2 cans) cannellini beans;
- drained, rinsed
30 oz (2 cans) corn niblets;
- drained
1 tb Lime juice
1 tb Cumin
1 ts Oregano
1 ts Salt & pepper

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Cilantro
Avocado

In a large slow cooker, add all ingredients except the
Greek yogurt. Turn on low and cook for 6-7 hours.

Once cooked, remove the chicken from the slow cooker and
shred with 2 forks. Return it to the slow cooker.

Take 1 cup of soup from the slow cooker and add it to a
blender with the Greek yogurt. Puree until it reaches a
smooth consistency, then stir the blend back into the
slow cooker. Mix well.

Cook for 15 more minutes, then serve with cilantro and
avocado on top.

NOTES: This recipe is for 10 servings.

15 minutes prior to serving, take 1 cup of soup from the
slow cooker and puree it in a blender with the Greek
yogurt. Once smooth, stir the mixture back into the slow
cooker. This gives the chili its nice consistency.

To lower the carbs in this recipe, reduce the amount of
beans or corn used.

This dish can be stored in an airtight container in the
fridge for up to one week or in the freezer for several
months. If freezing, I recommend storing in individual
containers for convenience.

Author: Molly Leonard

RECIPE FROM: https://diabetesstrong.com

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