This creamy, cheesy delight is everyone’s favorite white chili soup turned into an easy one pot dinner, guaranteed to be a hit.

Makes: 6 servings

Serving Size: 1/6 recipe (383g)

Prep Time: 15 minutes

Total Time: 1 hour

Nutrition Facts:  487 calories / 47.5g carbs / 41.5g protein / 14.5g fat

Ingredients:

• 6-ounces (171g) dry pasta, any shape
• 1 tablespoon (14g) olive oil
• 1 lb (453g) skinless, boneless chicken breast (sliced)
• ½ medium (93g) yellow onion (diced)
• 3 cloves garlic (minced)
• 2 (128g) poblano peppers (seeded and diced)
• 1 medium (114g) green bell pepper (diced)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups (374g) chicken broth
• 4-ounces (113g) “⅓ less fat” cream cheese
• 1 cup (253g) nonfat plain Greek yogurt
• 1, 15-ounce canned (425g) white beans (rinsed and drained)
• ½ cup (124g) salsa verde
• 2-ounces (56g) diced canned green chiles
• 2 cups (224g) “Kraft” 2% Mexican style four cheese blende

Instructions:

1. Preheat the oven to 400 degrees F.
2. Prepare pasta according to package directions. 
3. Meanwhile, dice onions, garlic, and peppers.
4. In an oven-safe large pot, heat the olive oil over medium high heat. 
5. Brown the chicken on each side for about 5 minutes.
6. Add the onion, garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, salt, and pepper and saute until veggies are soft. 
7. Add the broth to the pot to deglaze, cover with a lid, and let simmer over medium low heat for 8 minutes, or until chicken is cooked through.
8. Remove the lid and shred chicken with a fork.
9. Add the cooked pasta, cream cheese, yogurt, beans, salsa verde, diced green chiles, and 1 ½ cups of the shredded cheese. Stir well and cook for an additional 5-10 minutes.
10. Top with remaining cheese and bake for 15 minutes until the cheese on top is bubbly.
11. Garnish with freshly squeezed lime juice, cilantro, and avocado and enjoy!