Creamy Taco Soup

• 1 cup Low Sodium Chicken Broth (plus 1/4 Cup If Needed To Thin)
• 1 can (15 Oz. Size) White Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (I Used 2%)
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 can (15 Oz. Size) Diced Tomatoes, No Salt Added
• 1 cup Fresh Or Frozen Corn
• 1-1/2 pound Shredded Precooked Chicken
• 2 Tablespoons Fresh Lime Juice
• 1 whole Jalapeno, Ribs And Seeds Removed, Diced
• 1 clove Garlic, Minced
• 1/2 teaspoons Onion Powder
• 1 Tablespoon Fresh Oregano, Chopped
• 1/2 teaspoons Smoked Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 2 Tablespoons Cilantro, Chopped
• 2 teaspoons Citrus Seasoning Blend (like McCormick Citrus Or Mrs. Dash Fiesta Lime Seasoning Blend)

1. Place 1/2 cup chicken broth and white beans in a blender and puree. Add the yogurt and blend with the bean mixture until smooth. Pour into a crockpot. Add all the remaining ingredients and stir to combine. Cover and cook on high for 2 hours or on low for 4-5 hours. Garnish with extra cilantro and Greek yogurt or cheese if desired.
2. Recipe adapted from Muscle and Fitness Hers.

chicken broth, white beans, greek yogurt, black beans, green chilies, tomatoes, chicken, lime juice, clove garlic, onion powder, fresh oregano, paprika, chili powder, cumin, cilantro, fiesta

Taken from tastykitchen.com/recipes/soups/creamy-taco-soup/ (may not work)