We’re slightly obsessed with all things Lillie Biesinger (@lillieeatsandtells), as her recipes are good for your waistline and full of flavor.
Ingredients
3 medium bell peppers diced 380 g
2 medium onions diced 540 g
2 medium zucchini chopped 355 g
5 cloves minced garlic or frozen dorot cubes
1 tbsp cumin
8 oz 2 small cans mild diced green chilis
400 g green enchilada sauce half a huge can
550 g rotisserie chicken breast, about 1.25 lb shredded and/or chopped into bite-sized pieces.
3 cups chicken stock
1/4 cup 44 g Greek yogurt cream cheese
128 g corn
Salt and pepper to taste
Instructions
Heat a large pot over medium, high heat, spray with cooking spray.
Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.
Stir in Greek yogurt, cream cheese, and corn and simmer for five more minutes just until corn is no longer frozen. All done!
Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!
Go check out the original recipe for the macros (nutritional value) and variations. Do yourself a favor and pick up one of LIllie’s cookbooks. (One more time is our favorite). You won’t regret it.
