Ingredients

2 t canola oil

1.5 cups chopped onion

3 garlic cloves, minced

2 cups fat free low sodium chicken broth

5 t green hot pepper sauce

1/2 teaspoon kosher salt

1 1/4 pounds skinless, boneless chicken halves

2 T stone-ground cornmeal

1 (19-oz) can cannellini beans, rinsed and drained

1/2 cup plain fat free yogurt

2 T thinly sliced green onions

Lime wedges (optional)

Preparation

Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occassionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture, cool.

Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 mintues. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.