Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 medium Yukon Gold potatoes, peeled and cubed small
  • 2 cans (4 oz each) diced green chiles
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lime juice
  • ½ cup plain non-fat Greek yogurt

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and jalapeño, stirring until translucent and fragrant (about 5 minutes).
  2. Stir in the minced garlic and diced green chiles. Cook for another 2 minutes until the chiles smell toasted and nutty.
  3. Add the chicken thigh pieces to the pot. Season them with cumin, smoked paprika, salt, and pepper. Cook until the chicken is browned on the outside. Note: Don't worry about cooking the chicken through ; the simmer will handle that.
  4. Pour in the chicken broth and add the cubed potatoes.
  5. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes until the potatoes are fork tender.
  6. Turn off the heat. This is important so the yogurt doesn't split.
  7. Use an immersion blender to pulse the soup 3–4 times. Note: Be careful not to over blend. You want a few chunks of chicken and potato for texture.
  8. Stir in the Greek yogurt and lime juice until the soup is a consistent, pale green hue.
  9. Fold in the chopped cilantro and serve immediately.