Time it takes to make: 1 hr
1 can chipotle peppers in adobo (7oz.)
1/2 bag Trader Joe's frozen bell peppers (or chop up 2-3 bell peppers of any variety)
1 medium Vidalia onion, chopped
7 pieces, Trader Joe's frozen chicken tenderloins
1 can diced tomatoes & green chilies (1.3 cups ea.)
1 tbsp. olive oil
1 tbsp. garlic, minced or 4 garlic cloves, minced
3 fresh jalapenos, chopped (leave seeds in - if you want less spicy, take seeds out)
2-3 cups low sodium chicken broth
1/2 package low fat cream cheese
2 cups plain non-fat Greek yogurt
2 can Great Northern White Beans, rinsed
Plain non-fat Greek yogurt
Shredded cheese of choice
Cook chicken tenderloin strips, then chop/shred on cutting board.
Heat onion, peppers, jalapenos and garlic with olive oil in a large skillet over medium/high heat until the onions are transparent.
Add all of the ingredients (except toppings) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 15-25 minutes at least on simmer.
Serve hot, add your toppings of choice. Enjoy!
Servings in recipe: 8
Serving size: 1 cup
Calories: 226; Carbs: 24g; Fat: 4g; Protein: 21g; Sodium: 664mg