Ingredients
Scale
- 4 boneless, skinless chicken breasts/thighs
- 1/2 yellow onion, diced
- 1 teaspoon garlic, minced
- 2 stalks celery, diced
- 2 cans (4 oz.) green chilies, chopped
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- Red pepper flakes/cayenne powder/chili powder to taste (optional)
- 1 bay leaf
- 4 cups chicken broth
- Salt and pepper to taste
- 2 cans (16 oz.) navy/cannellini beans, drained
Instructions
- Combine the chicken, onions, garlic, celery, green chilies, oregano, cumin and bay leaf in a 6-quart slow cooker. Stir to mix
- Puree/mash 1 can of beans and mix it with the chicken broth. Pour in chicken broth mixture with the chicken
- Cook on high for 4 hours or low for 6 hours
- Remove chicken and shred into bite-sized pieces with two forks. Add pulled chicken back into the soup and remove bay leaf
- Season soup with salt and pepper to taste
- Add the other can of beans and stir gently to mix
- Dish and serve hot with optional toppings of chopped cilantro, lime wedges, shredded cheese, sour cream, avocado, diced tomatoes or hot sauce