Description
A rich, easy-to-make soup with shredded chicken, white beans, and green chiles, topped with sliced avocado and shredded cheese for a comforting meal.
Ingredients
Units
Scale
- 2 boneless skinless chicken breasts
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can great northern or any kind of white beans, rinsed and drained
- 2 (4 ounce) cans diced green chilies
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup half and half
- 1 avocado, sliced
- 1 cup shredded cheese (Monterey Jack or Cheddar)
Instructions
- Place the chicken breasts in the bottom of a Crock-Pot.
- Add the chopped onion, minced garlic, rinsed and drained beans, diced green chilies, chicken broth, ground cumin, dried oregano, cayenne pepper, salt, and pepper on top of the chicken.
- Cover and cook on high for 3 hours or until the chicken is cooked through and tender.
- Remove the chicken breasts from the Crock-Pot and shred them using two forks. Return the shredded chicken to the Crock-Pot.
- Stir in the half and half and cook for an additional 15-20 minutes on low heat until heated through.
- Serve hot, topped with sliced avocado and shredded cheese.
Notes
For a thicker chili, mash some of the beans before adding them to the Crock-Pot. This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Serve with tortilla chips or warm bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
- Cholesterol: 60