Name: Summer White Chicken Chili Verde
Ingredients: 1 tablespoon olive oil; 3 cubabelle peppers, diced; 3 zucchini, diced; 1 Vidalia onion, diced; 3 garlic cloves minced; 1.5 lb boneless, skinless chicken breast; 2 cans white beans, drained; 4 cups low sodium chicken broth; 1 cup green salsa; 1 cup water; 3 teaspoon ground cumin; 2 teaspoon oregano; pinch coarse salt and pepper to taste

Ingredients

1 tablespoon olive oil
3 cubabelle peppers, diced
3 zucchini, diced
1 Vidalia onion, diced
3 garlic cloves minced
1.5 lb boneless, skinless chicken breast
2 cans white beans, drained
4 cups low sodium chicken broth
1 cup green salsa
1 cup water
3 teaspoon ground cumin
2 teaspoon oregano
pinch coarse salt and pepper to taste

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Instructions

In a large soup pot, heat your olive oil over medium heat. Add your onion and garlic and cook for a couple of minutes. Add your peppers and zucchini and cook for an additional 5 minutes until all the vegetables start to soften and are fragrant. Add cumin, oregano, salt and pepper to vegetable mixture and stir.
At this time add your beans, broth, salsa and whole chicken breasts. Cover pot and bring to a slow boil. Let simmer for 30-45 minutes until chicken is cooked through (take a fork and pull apart to check).
Once chicken is cooked through, pull out onto a plate or cutting board and carefully shred into small pieces using two forks. Add shredded chicken back into the soup pot and cook uncovered for another 10-15 minutes. Taste for salt and pepper and adjust.
Serve with lime, fresh cilantro, cheese or Greek yogurt as toppings.

Notes

Slow cooker instructions: Reduce chicken broth amount to 3 cups and eliminate 1 cup water. Add ingredients to slow cooker and cook on high for 4 hours. Cook uncovered for about 30 minutes to thicken up (optional).

I use this slow cooker and love it.

Nutrition

Serving Size: 1 cup
Calories: 270
Fat: 4g
Fiber: 7g
Protein: 36g