Easy Slow Cooker White Chicken Chili
Fresh avocado makes an outstanding garnish for this soup. Serve with tortilla strips or chips.
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
2 boneless, skinless chicken breasts
6 c. chicken broth
2 (15-oz.) cans Great Northern Beans, drained
2 c. salsa or diced tomatoes with green chilies
Toppings: sour cream, shredded cheese, diced avocado or guacamole, tortilla chips
1. In a small bowl, combine cumin, chili powder and garlic powder. Add chicken breasts to the bottom of the slow cooker and rub with seasoning mix.
2. Add remaining ingredients and cook on high for 4 hours or low for 6 hours.
3. Remove cooked chicken breasts, shred or dice and stir back into soup.
4. Serve with toppings.