1 ½poundsboneless skinless chicken breasts or thighs
1tablespoonoil
½cupchopped onion
2clovesgarlic, finely minced
1poblano pepper or large green pepper, diced
32ounceslow-sodium chicken broth
1teaspooncumin
½teaspoonsalt
½teaspoonpepper
½teaspoondried oregano
½teaspoonchili powder
2 cans(15-ounces each)white beans (like Great Northern), rinsed and drained
Juice of 1 lime
½cupchopped fresh cilantro
Garnishes:
Sour cream
Diced avocado
Chopped cilantro
Shredded cheese
Tortilla chips
Instructions
Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
Cook on low for 6-8 hours.
Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
Serve with garnishes.
Notes
Zucchini Variation: a variation we've come to love recently is to add chopped zucchini to the chicken and broth mixture, letting it cook for 6-8 hours with everything else. I scoop out all the zucchini and a bit of the broth and give it a good blend in the blender and stir it back in with the beans. It adds a hint of thickness and creaminess (you can thank this soup for the idea).