- 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
- 4 cup raspberries
- 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