White Chicken Chili with FAGE Greek Yogurt

• 2 (15 oz) cans cannellini beans, rinsed and drained
• 3 c chicken broth
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, coarsely chopped
• 3 garlic cloves, minced
• 1 (7 oz) can diced green chilies
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2.5 c cooked The Fresh Market Roasted Chicken
• 1 (15 oz) can whole kernel sweet corn, drained
• 2 tbsp lime juice
• 1 c FAGE Total Greek Yogurt
• 2 tbsp fresh cilantro

In a blender or food processor, blend 1 can of beans and 1 cup of 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 cilantro.

Serve with extra yogurt, tortilla chips, cheese, avocado, jalapeno, or limes.

Original Recipe from FAGE