INGREDIENTS
2 15 ounce cans
cannellini beans (drained and rinsed)
1 15 ounce can
chickpeas (drained and rinsed)
4 cups
low-sodium chicken stock
2 cups
butternut squash (cubed)
1
medium onion (chopped)
2 tbsp
cumin
1 tbsp
chili powder
1/2 tsp
salt
2 cloves
garlic (minced)
1 5 ounce can
green chilies
1 lb
boneless chicken breast
1/2 cup
plain Greek yogurt
cilantro
shredded cheese