2cansgreat Northern or Cannellini beans (don't drain)15 ounce each
1cansweet corn (don't drain)15 ounce
½teaspoongarlic powder
1 ½cupsfat free milk
1limejuiced
½cupshredded monterery jack cheeseplain greek yogurt, parsley, optional for garnish
Instructions
In a large dutch oven (soup pot), heat olive oil over medium high heat. Add diced chicken breast and cook until browned on all sides (about 5 minutes).
Add onion, green chilies, chicken broth, cumin, chili powder, paprika, beans, corn, and garlic powder. Reduce heat to a simmer. Cover and cook for about an hour, stirring occasionally.
Add milk and lime juice. Turn heat to medium and cook until milk is incorporated and chili is hot (about 10 minutes).
Serve immediately. Add shredded cheese, greek yogurt and parsley for a garnish if desired.
Notes
Recipe can also be made in the slow cooker! Add all ingredients except the milk and lime juice to your crockpot. Heat on low for 6 hours.
Before serving add milk and lime juice and heat for an additional 20 minutes. Serve and enjoy!