Chicken Chili Verde

By á-47

Ingredients

• 1 lb. skinless and boneless chicken thighs, cut into 1" pieces
• 1 Tbsp. vegetable oil
• 1 (8 oz) container refrigerated prechopped onion
• 1 Tbsp. jarred minced garlic
• 2 cups chicken broth
• 1 cup salsa verde (use my homemade)
• 1 cup frozen corn
• 1 tea. cumin
• 1 tea. hot sauce
• 1/2 tea. pepper
• 1 (15/5 oz) can cannellini beans, drained
• Garnishes: sour cream, chopped tomatoes, chopped fresh cilantro

Preparation

Step 1

Cook chicken in hot oil until browned, stirring often. Transfer to a 4 qt. slow cooker, reserving dripping in skillet. Add onion and garlic to drippings; saute until vegetables are tender. Add broth, stirring to loosen particles form bottom of skillet. Add broth mixture to chicken in slow cooker. Stir in salsa and next 4 ingredients. Cover and cook on LOW for 10 hours.

Add beans. Mash beans in soup with a potato masher or the back of a spoon to desired consistence.

Garnish as desired