1 tbsp olive oil 1 cup celery, diced 1 cup onion, diced 1 cup green bell peppers, diced 3 garlic cloves, minced 2 tsp cayenne pepper 2 tsp cumin 2 cups chicken stock 1 can white beans 1 1/2 cups shredded chicken 1/2 cup raw milk 2 green onions, diced 1 tbsp all-purpose flour salt & pepper Greek yogurt
olive oil on medium-high heat in a large skillet. Add celery, onion,
bell pepper and cook for 5 min. Add garlic, cayenne pepper, cumin and
cook for 1 min. Add chicken stock and bring to a boil. Reduce to a
simmer and cook for 5 min. Add the white beans, chicken, milk and bring
to a boil. Reduce to a simmer and add the green onions and flour,
stirring well. Add salt and pepper to taste. Serve with 1 tbsp Greek
yogurt, if desired.