- Coconut oil, or another high-heat oil
- 1 medium onion, chopped
- 2 c low sodium chicken broth
- 2 cans (4oz) chopped green chiles
- Garlic powder, salt, cumin, pepper, dried oregano (approximately 1 tsp each)
- 3 splashes of hot sauce
- 1 lb precooked chicken, shredded
- 1 c plain Greek yogurt
- 1/2 c low-fat milk
In the crockpot over medium-high heat, add oil and cook the onion until just tender. Add the beans, seasonings, green chiles, and hot sauce. Mix well, then add the broth.
Bring to a boil, then reduce heat and simmer for about 30 minutes. Turn heat to low, and add cooked chicken, Greek yogurt, and milk. Stir to combine and serve warm.
To make this vegetarian, just omit the chicken, add more beans, and use low-sodium vegetable broth in place of chicken broth.
You can also use uncooked chicken, just add to the crockpot with the onion and let simmer for 30 minutes.
Susana Hatfield, Interactive Marketing Coordinator
Susana has been with ATBS since July of 2015. She attended Colorado State University where she received a Bachelor of Arts degree in Journalism with an emphasis in Public Relations and a minor in Spanish. Susana began her marketing career in 2007 with a national tire store chain.
Susana is a Colorado native and enjoys hiking, skiing, snowshoeing, traveling, playing the violin, and brewing beer. She is also a volunteer with a local animal rescue. Susana and her husband live in Littleton with their three dogs.