- 1/2 pound chicken breast
- 5 cup chicken broth, low-sodium
- 15 ounce white beans, canned
- 1 cup salsa verde
- 2 teaspoon cumin, ground
- 1 medium avocado
- 2 stalk green onion
- 4 ounce tortilla chips
Cut chicken into cubes or strips and toss into slow cooker. Add broth, drained and rinsed beans, salsa verde, and cumin. Cook for 6-8 hours on low or 3-4 hours on high until chicken is no longer pink.
Top each bowl of soup with diced avocado, diced green onions, and crumbled tortilla chips. Serve with raspberries on the side.
Calories: 360kcal | Carbohydrates: 46g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 621mg | Fiber: 13g | Sugar: 6g