Ingredients
The following ingredients have 6 Servings
- 4 cups cooked shredded chicken or 1 lb. raw chicken breasts, depending on cooking method, below
- 4 cups one 32-oz. container low-sodium chicken broth
- 2 15 oz. cans Great Northern beans, drained
- 2 cups one 16-oz. jar salsa verde
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- Diced avocado
- Chopped fresh cilantro
- Shredded cheese
- Chopped green onions
- Sour cream
- Crumbled tortilla chips
- Lime wedges
- Hot sauce
Instruction
- Add shredded chicken, chicken broth, beans, salsa, cumin and garlic powder to a medium saucepan. Stir to combine. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for at least 10 minutes. Serve warm with desired toppings.
- Add 2 raw boneless skinless chicken breasts, chicken broth, beans, salsa, cumin and garlic powder to a slow cooker. Stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred chicken and return to slow cooker. Serve warm with desired toppings.
