Chicken Chili Verde

PREP TIME:10 minutes COOK TIME: 8 hours SERVING: 6

Ingredients

• 2 pounds chicken breast, fat removed
• 1 small onion, chopped
• 2 fresh jalapeños, seeded and diced
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 2 cans green chilis (4.5 ounce)
• 1 cup salsa verde
• 2 cans white beans, drained and rinsed (15 ounces)
• 1 (32 ounce container) of chicken stock
• 1 lime, juiced
• 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning

Instructions

1. Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
2. Top with Chicken breast and spices
3. Add undrained cans of green chills and salsa verde
4. Add the cans of drained and rinsed white beans and chicken broth.
5. Let mixture simmer on low for 8 hours or on high for 4 hours.
6. Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
7. Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.

Notes

• Since the jalapeño is seeded it does not have a lot of spice. However, you can use 1/2 of a chopped green bell pepper in place if you are sensitive to jalapeños. 
• Trim the chicken breasts of any excess fat before placing them in the slow cooker. 

Maebells