Step 1

Heat a large pot over medium, high heat, spray with cooking spray.

Step 2

Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.

Step 3

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.

Step 4

Stir in greek yogurt cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. All done!

Step 5

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!