White Chicken Chili with Avocado

Ingredients

6 cups chicken broth

4 cups cooked shredded chicken (for stovetop preparation) or 2 uncooked boneless skinless chicken breasts (for slow cooker preparation)

2 15-ounce cans white beans, drained

2 cups salsa verde

2 teaspoon ground cumin or chili powder

1 avocado, diced or prepared guacamole

Additional topping options: chopped radishes, chopped fresh cilantro, shredded cheese, chopped green onions, Greek yogurt (in place of sour cream)

Serves: 8

Instructions

Stovetop

In a medium saucepan, stir together chicken broth, shredded chicken, beans, salsa and cumin.

Heat over medium-high heat until boiling.

Cover and reduce heat to medium-low.

Simmer for at least 5 minutes.

Add diced avocado and other toppings as desired.

Slow cooker

Stir together chicken broth, uncooked chicken breasts, beans, salsa and cumin in a slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and shreds easily with a fork.

Shred chicken and add back to chili mixture.

Serve warm with your favorite toppings.