-2 large chicken breasts
-2 cans white beans (you can use navy, cannellini, great northern, etc)
-1 bell pepper, diced
-4 cups bone broth, stock, or water
-4.5 oz can green chilis
-2 tbsp ground cumin
-1 tbsp chili powder
-Pinch of cayenne pepper
-Salt and pepper to taste
-Optional toppings: cilantro, avocado, cooked rice or noodles, sour cream, hot sauce
1. Put everything except the toppings in your slow cooker (I use a Crock-Pot). Place the lid on and cook for 4 hours on high or 8 hours on low.
2. Once done, remove chicken and shred. Keep the chicken out of the soup and blend a small amount (about 1 cup) of the soup and add it back in to make it creamy. Add the chicken back in.
3. Serve with desired toppings!
This dish is pretty simple. It’s great for meal prep or a hands-off dinner!