This tasty soup is a great source of both protein and fiber.  The green chilis add a little heat, but not too much.  The recipe which is from Chef Ami, our local meal kit service, is designed for two people, but the ingredients can easily be increased for a larger group.

Ingredients:

1/2 tbsp. of olive oil
8 oz of chicken tenderloin
1 cup diced yellow onion
1 t. Garlic Powder
½ t. Ground Cumin
½ t. Dried Oregano
1/16 t. Cayenne Pepper

15 oz. cannellini beans
8 oz. chicken broth
4 oz. of canned green chilis with juices
1/2 cup sour cream
1/4 cup light or heavy cream
​2 Tbsp. of cilantro
1 Roma tomato, diced

Directions:

Heat ½ Tbsp olive oil in a medium pot over medium-high heat. 
Add the chicken, onion, and next four seasonings.
Cook mixing frequently until chicken is cooked through; 3-4 minutes (add oil if pan dries).
Stir in the beans, chicken broth, and chilies with juices.
Season with salt and pepper to taste. 
Bring to a boil.
Reduce heat to a gentle simmer, and cook uncovered for 25 minutes, stirring occasionally.
Remove from heat and stir in the sour cream and cream.
Divide the chili between your bowls.
Top with fresh chopped cilantro and tomatoes