Ingredients

The following ingredients have 4 Servings
  • 1 pound Northern beans (soaked overnight)
  • 2 chicken breasts
  • 12 ounces salsa verde
  • 48 ounces chicken broth
  • 1 yellow onion (chopped)
  • 3 garlic cloves (minced)
  • 2 teaspoons cumin
  • 1 teaspoon ground pepper
  • 1 bay leaf
  • 1 sprig rosemary (optional )
  • sour cream (topping)
  • tortilla strips (topping)
  • fresh cilantro (topping)

Instruction

  • Soak the beans in water overnight. 
  • Place drained beans, chicken, salsa verde, and chicken broth into crock-pot. 
  • Dice the onion and mince the garlic cloves. Place into crock-pot along with 2 teaspoons cumin, 1 teaspoon pepper and a bay leaf. I also like to add a sprig of rosemary when I have it on hand. 
  • Cook on low 8-10 hours. 
  • Remove the rosemary sprig and bay leaf. 
  • Remove the chicken breasts, shred, and return to crock-pot. 
  • Mash some of the beans on the side the crock-pot with your ladle or spoon to thicken up the soup to your preference. 
  • Serve with your favorite toppings like sour cream, fresh cilantro and tortilla strips.