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Author
Sara
Ingredients
1
tablespoon
coconut or avocado oil
2
garlic cloves
minced
1
large yellow onion
peeled and finely chopped
3
large carrots
peeled and chopped into 1/2 inch pieces
2
teaspoon
ground cumin
1 1/2
teaspoons
dried oregano
2-4
teaspoons
cayenne pepper
depending on how spicy you want it
3
cups
chicken bone broth
homemade or store bought
4
large boneless
skinless chicken breasts
4
cans
15 ounces each
Great Northern Beans
, drained and rinsed
1
cup
salsa Verde or tomatillo salsa
such as
Drew's Organic Tomatillo Salsa
2-3
teaspoons
of
salt
more or less to taste
Fresh Cilantro for garnish
Instructions
In a
large stock pot
heat the oil over medium low heat.
Add the garlic, onion, and carrots.
Sauté the vegetables for 3-5 minutes until slightly softened.
Stir in the seasonings, cumin, oregano, and cayenne.
Add in the broth and whole chicken breasts.
Allow the chicken to cook threw about 20-25 minutes, depending on the size of the chicken (cut into smaller pieces to cook faster).
Remove the chicken and place in a bowl.
To the pot, add the beans, green chili, and salt.
Using two forks shred the chicken into bite size pieces/shreds.
Add the chicken back to the pot and allow everything to warm threw another 5-10 minutes.
Serve with chopped cilantro.