Ingredients

The following ingredients have 6 Servings
  • ½ pound chicken breasts (or thighs, I used a mix of white and dark.)
  • 2 cups broth (chicken or vegetable)
  • 2 cups water
  • 3 cups white beans (cooked , from 1 cup dry)
  • 2-3 jalapeños (minced)
  • 12 ounces salsa verde (just about 1 cup)
  • ½ medium onion (1 cup minced)
  • 2 cloves garlic
  • salt (pepper to taste)
  • juice from 2 limes
  • 2 corn tortillas
  • oil (for brushing)

Instruction

  • Place all ingredients (excluding the salt and pepper) in slow cooker and cook on low for 5 hours. This soup can be cooked for much longer, probably up to 10 hours, if that is more convenient for you!
  • When ready to serve, season to taste with salt and pepper, then shred the chicken with two forks. (I do this right in the slow cooker.) Remove any bones, skin, or undesirable chicken pieces and serve!