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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

  1. In a large stock pot heat the oil over medium low heat.
  2. Add the garlic, onion, and carrots.
  3. Sauté the vegetables for 3-5 minutes until slightly softened.
  4. Stir in the seasonings, cumin, oregano, and cayenne.
  5. Add in the broth and whole chicken breasts.
  6. Allow the chicken to cook threw about 20-25 minutes, depending on the size of the chicken (cut into smaller pieces to cook faster).
  7. Remove the chicken and place in a bowl.
  8. To the pot, add the beans, green chili, and salt.
  9. Using two forks shred the chicken into bite size pieces/shreds.
  10. Add the chicken back to the pot and allow everything to warm threw another 5-10 minutes.
  11. Serve with chopped cilantro.