Varies °F
25 minutes (stovetop), 4 hours (crockpot), 15 minutes (electric pressure cooker)
1 medium yellow onion, diced
1 1/4 to 1 1/2 lbs boneless, skinless chicken breasts (about 2 to 3 breasts)
3 cups chicken stock (homemade or store-bought)
2 (15oz) cans white beans such as cannelini or Great Northern beans, rinsed and drained
2 (4.5oz) cans diced green chiles
3 cloves garlic, minced
2 tsp Head Country Original Championship Seasoning
1/4 cup chopped fresh cilantro
For serving: sliced jalapeno, sour cream, shredded cheese, lime wedges, tortilla chips
STOVETOP DIRECTIONS:
In a large pot or Dutch oven, heat 1 Tbsp olive oil over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add in the remaining ingredients, except for cilantro, and bring to a simmer. Simmer for 15 to 20 minutes, until chicken is fully cooked and tender.
Remove chicken from the pot to a cutting board. Shred and return to the pot with chopped cilantro. Portion into bowls and serve with your favorite toppings.
CROCKPOT DIRECTIONS:
Add chicken to the insert of your slow cooker (at least 6 QT or bigger). Top with remaining ingredients, except for the cilantro. Stir to combine.
Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove chicken, shred, and return to the soup with cilantro. Stir to combine and serve.
IP DIRECTIONS:
Heat 1 Tbsp olive oil on Saute setting. Once hot, add onion and cook until softened, stirring occasionally, about 5 minutes. Add the rest of the ingredients, except for the cilantro, and stir to combine. Close, seal, and cook on High pressure for 10 minutes. Manually release pressure when finished.
Remove chicken and shred on a cutting board. Return chicken to the soup with cilantro, stirring to combine. Serve.
Note: Leftovers can be kept in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.
