4 skinless, boneless chicken breasts
4 cups chicken stock
1 clove garlic, minced
1 medium onion, diced
1 (15-ounce) can white beans, with liquids from beans
1 (4-ounce) can diced green chilis, with liquids from chilis
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh oregano
1. Cook chicken in a 4-quart, heavy bottomed Dutch oven or stockpot until tender, about 15 minutes. Shred with two forks or place in bowl of stand mixer fitted with paddle attachment and shred
2. Add garlic and onion to stockpot. Add back shredded chicken, chickens stock, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
3. Simmer over low heat for about 5 minutes. Remove from heat and serve.
Calories: 143.07| Total Fat: 5.02g | Carbohydrates: 12.58g | Protein: 15.42g | Cholesterol: 36.71mg | Fiber: 2.98g | Sugar: 5g