MSGID: 1:396/45.0 6831109a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Molly Leonard's Slow Cooker White Chicken Chilli
 Categories: Poultry, Chilies, Beans, Dairy, Herbs
      Yield: 10 Servings
 
      1 c  Greek yogurt
      3 tb Olive oil
      2 md Yellow onions
      8 oz (2 cans) green chilies
      4 cl Garlic
      4 c  Chicken broth
      3 lg Chicken breasts
     30 oz (2 cans) cannellini beans;
           - drained, rinsed
     30 oz (2 cans) corn niblets;
           - drained
      1 tb Lime juice
      1 tb Cumin
      1 ts Oregano
      1 ts Salt & pepper

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Cilantro
           Avocado
 
  In a large slow cooker, add all ingredients except the
  Greek yogurt. Turn on low and cook for 6-7 hours.
  
  Once cooked, remove the chicken from the slow cooker and
  shred with 2 forks. Return it to the slow cooker.
  
  Take 1 cup of soup from the slow cooker and add it to a
  blender with the Greek yogurt. Puree until it reaches a
  smooth consistency, then stir the blend back into the
  slow cooker. Mix well.
  
  Cook for 15 more minutes, then serve with cilantro and
  avocado on top.
  
  NOTES: This recipe is for 10 servings.
  
  15 minutes prior to serving, take 1 cup of soup from the
  slow cooker and puree it in a blender with the Greek
  yogurt. Once smooth, stir the mixture back into the slow
  cooker. This gives the chili its nice consistency.
  
  To lower the carbs in this recipe, reduce the amount of
  beans or corn used.
  
  This dish can be stored in an airtight container in the
  fridge for up to one week or in the freezer for several
  months. If freezing, I recommend storing in individual
  containers for convenience.
  
  Author: Molly Leonard
  
  RECIPE FROM: https://diabetesstrong.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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