2 pounds chicken breast, fat removed
1 small onion, chopped
2 fresh jalapeños, seeded and diced
2 teaspoons minced garlic
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 cans green chilis (4.5 ounces)
1 cup salsa verde
2 cans white beans, drained and rinsed (15 ounces)
1 (32-ounce container) of chicken stock
1 lime, juiced
1 1/2 teaspoons season salt, garlic salt or salt-based cajun seasoning
Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
Top with Chicken breast and spices
Add undrained cans of green chills and salsa verde
Add the cans of drained and rinsed white beans and chicken broth.
Let the mixture simmer on low for 8 hours or on high for 4 hours.
Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crockpot.
Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.