Slow Cooker White Bean Chicken Chili Verde

• 1 whole Small Onion, Chopped
• 2 whole Fresh Jalapenos, Seeded And Chopped
• 2 teaspoons Minced Garlic
• 2 pounds Boneless, Skinless Chicken Breast, Fat Removed
• 1 teaspoon Cumin
• 1/2 teaspoons Oregano
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Black Pepper
• 2 cans (4 Oz. Size) Chopped Green Chilies
• 1 cup Salsa Verde
• 2 cans (15 Oz. Size) White Beans, Drained And Rinsed
• 1 carton (32 Oz. Size) Good Quality Chicken Broth
• 1 whole Lime, Juiced
• 1-1/2 teaspoon Seasoned Salt
• Optional Garnishes: Shredded Cheese, Diced Green Onions, Diced Avocado, Cilantro Or Tortilla Chips

1. Place the onion, jalapeno peppers and garlic in the bottom of your slow cooker. Top with chicken breasts and spices. Add the un-drained cans of green chills and salsa verde. Add the drained and rinsed white beans and chicken broth. Let the mixture simmer on low for 8 hours or on high for 4 hours.
2. Before you serve, remove the chicken breast and shred it. Then add the shredded chicken back to the crock pot. Squeeze lime juice into the soup and add the seasoned salt. Stir and let it simmer an additional 20-30 minutes.
3. Garnish with shredded cheese, green onions, avocado, cilantro or tortilla chips!

onion, fresh jalapenos, garlic, chicken, cumin, oregano, ubc, ubc, ubc, green chilies, salsa, white beans, chicken broth, salt, shredded cheese

Taken from tastykitchen.com/recipes/soups/slow-cooker-white-bean-chicken-chili-verde/ (may not work)