Recipe

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• 1 cup chopped white onion
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp chili powder , plus
• 1/2 tsp chili powder
• 2 1/2 tsp cumin
• 1 tsp cayenne
• 3 cups defatted chicken broth
• 4 tbsp cornstarch
• 3 lbs boneless skinless chicken breasts, cooked and cubed (i season my chicken breasts before grilling them)
• 2 (15 oz) cans cannellini beans
• 1 cup nonfat plain yogurt

• 1 Saute onion and garlic in butter until softened.
• 2 Add spices and stir over low heat to mingle flavors.
• 3 Turn up heat and whisk in 2 3/4 C broth.
• 4 In a separate bowl, combine remaining 1/4 C broth and cornstarch to make a paste.
• 5 Bring broth in pot to a boil, then reduce heat and simmer; adding cornstarch mixture and stirring until broth thickens.
• 6 Add chicken, beans and yogurt and simmer gently until just heated through.
• 7 Serve with salsa, grated low-fat cheese and chopped cilantro.