(From Stephanie Jones)
- 2 boneless, skinless chicken breasts
- 8 oz green salsa(La Victoria)
- 1 onion chopped
- 3 cups chicken broth
- 2 cans white/Great Northern beans
- 1/2 tsp. garlic powder
- 1 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 cup sour cream
- 1/2 cup chopped cilantro
Combine all ingredients except for the sour cream and cilantro in a slow cooker. Cook on low for 6-8 hours. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. Stir in sour cream and fresh cilantro. Serve with tortilla chips.
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