Description
A rich, easy-to-make soup with shredded chicken, white beans and green chiles — topped with a savory combo of sliced avocado and shredded cheese.
Ingredients
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 lower-sodium chicken broth
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper or chili powder
- 1 teaspoon Tabasco sauce (optional)
- 1 cup sour cream
- 1/2 cup half and half
- Shredded cheese (Monterey Jack or Cheddar) for topping
- 1 avocado, sliced
Instructions
- Place the chicken breasts in the bottom of a Crock-Pot. Add the following 10 ingredients — not the last four items — and pour on top of the chicken. Turn the Crock-Pot on high and cook for 3 hours (or on low for 6).
- Remove the chicken breasts from the Crock-Pot and shred. Add the shredded chicken, sour cream and half and half to the Crock-Pot and stir until combined. Top with shredded cheese and avocado slices. Serve warm with tortilla chips.
- Prep Time: 10 mins
- Cook Time: 3 hours