KNOXVILLE, Tenn. — INGREDIENTS:

2 Tbsps. olive oil

3 15 oz. cans cannellini beans (can sub great northern beans)

4 cups vegetable or chicken broth

2 cups shredded rotisserie chicken

1 medium white or yellow onion, diced

1 jalapeno pepper, seeded and diced

3-4 cloves garlic, crushed

1 4 oz. can diced green chilis

1 1/2 tsp. cumin

1 tsp. oregano

1/2 tsp. paprika

1/4 tsp. cayenne pepper

1 Tbsp. Greek yogurt (more to taste)

Juice of 1/2 a lime

Salt and pepper to taste

DIRECTIONS:

1. Using a blender, puree one of the cans of beans until smooth. Set aside.

2. In a large soup pot, add olive oil. Heat to medium heat. Add in onions, jalapeno, salt and pepper. Cook for 3 to 5 minutes.

3. Stir in the garlic, green chilis and spices. Cook for another minute or so.

4. Add the broth

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