Categories: Soup

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped (about 1 cup)
• 4 Garlic cloves, minced
• 1-3 cups Chicken stock, depending on how you plan to cook it (see instructions)
• 1 (14 oz) can White beans, drained and rinsed
• 1 (16 oz) jar Salsa verde
• 1 (4 oz) can Green chilis
• 1 Green bell pepper, chopped
• 1 Jalapeno, seeded and minced
• 1 1/2 lbs Chicken breast, 2-inch cubed
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 tsp Salt
• 2 tbsp Lime juice

Directions

1. In a large skillet heat olive oil and sauté the onions for 5 minutes.

2. Add the garlic and continue cooking for 1 more minute.

3. In a large bowl combine onion/garlic mixture along with remaining ingredients.

4. In a large pot, heat olive oil and sauté the onions for 5 minutes. Add garlic and continue cooking for 1 more minute.

5. Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot.

6. Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through.

7. Stir in lime juice and serve with avocado and cilantro.

8. (**Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away.

9. Add to a freezer safe bag, removing as much air as possible. Seal and store flat in freezer for up to 3 months. When ready to use run warm water over the bag until chicken verde soup base breaks up a little. Add the frozen soup base to a slow cooker and cook on high for 4 hours.)

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