Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 medium (150g) yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 oz / 115g) can diced green chiles, undrained
  • 1 (15 oz / 425g) can cannellini beans, rinsed and drained
  • 1 (15 oz / 425g) can pinto beans, rinsed and drained
  • 1 (10 oz / 280g) can green enchilada sauce
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) chili powder
  • 1/4 tsp (1.25ml) dried oregano
  • Salt and black pepper to taste
  • Optional Garnishes: shredded cheddar cheese, sour cream, chopped cilantro, avocado slices, tortilla chips

Instructions:

  1. Chop the onion and mince the garlic. Drain and rinse the beans.
  2. In the crock pot, combine the chicken breasts, chopped onion, minced garlic, diced green chiles, cannellini beans, pinto beans, green enchilada sauce, chicken broth, cumin, chili powder, and oregano.
  3. Season with salt and pepper to taste.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks.
  6. Return the shredded chicken to the slow cooker and stir to combine.
  7. Taste the soup and adjust seasoning as needed.
  8. Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, cilantro, and avocado. Serve with tortilla chips.