Yield: 6 servings (1 point per serving for blue and purple, 8 points for green)
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Add 1 cup of white beans and 1/2 cup chicken broth to a Nutribullet, blender or food processor and puree. Set aside.
Heat the olive oil in a Dutch oven or large pot. Add the onion and jalapeno. Cook for 5 minutes then stir in the garlic. Cook for 30 seconds.
Add the remaining chicken broth, cumin, oregano, salt, pepper, chicken, white beans and corn. Bring to a boil, reduce heat and simmer for 10 minutes.
Add the sour cream and stir until it is combined.