what kate ate

what you’ll need

• 1 tbsp olive oil
• 1 1/2 lbs boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1- 4oz can diced green chiles
• 2- 15 oz cans cannellini beans, drained and rinsed
• 1 cup canned corn, drained
• 4 cups (1 box) low-sodium chicken bone broth
• 1/2 cup greek yogurt
• 1/2 cup shredded sharp cheddar cheese
• 1 tsp ground cumin
• 1 tsp dried oregno
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper

instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Season both sides of the chicken breasts with salt and pepper, then sear in the pan for 3 mins on each side until lightly golden. Set the chicken aside.
3. In the same pot, cook the diced onion for 3-4 minutes until it becomes translucent. Add the minced garlic and diced jalapeno and cook for another minute.
4. Stir in green chiles, cumin, oregano, coriander, smoked paprika, pepper, and cayenne. Cook the veggies and spices together for 1 minute to meld the most delishus flavors.
5. Add the chicken breasts back to the pot and cover with the beans, corn, and bone broth. Bring to a simmer.
6. Cover the pot and cook for 15 minutes.
7. Remove chicken from the pot and shred. Return shreds to the pot when shredded shred shredy.
8. Stir in greek yogurt and shredded cheese and allow to fully melt and mix before digging in.
9. ENJOYYY

macros (estimate) & notes

tip/notes: eat with some tortilla chips SWEAR it adds another layer of greatness for no effort