Ingredients

The following ingredients have 7 Servings
  • 2 cups salsa verde ((see my easy recipe))
  • 1 can white beans, (low sodium, drained and rinsed)
  • 1 can black beans, (low sodium, drained and rinsed)
  • 1/2 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breasts
  • 2 cups fresh tomatoes, ((approx. 2 large tomatoes), diced)
  • 4 tsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 3 tbsp fresh cilantro
  • 2 cups low sodium chicken broth
  • 1 cup plain greek yogurt
  • Garnish: fresh lime (optional, cilantro, shredded jack cheese)

Instruction

  • In a large crockpot, pour in the chile verde sauce, drained white beans, drained black beans, boneless skinless chicken thighs and breasts, diced fresh tomatoes, chili powder, cumin, sea salt, ground black pepper, chopped cilantro, and low sodium chicken broth. Stir to combine.
  • Now, cover and cook on low for 5-6 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds.
  • Remove the chicken from the crockpot and set aside.
  • Add in plain greek yogurt into the crockpot and stir to combine.
  • Cover and cook on high for another 15-20 minutes, or until the yogurt melts completely and is easily stirred into the soup.
  • Shred the chicken with 2 forks and then add back into the soup.
  • To serve, top with a dollop of greek yogurt, shredded jack cheese, and extra cilantro and don’t forget the lime to squeeze on top.