Details

• Servings: 8
• Serving Size: 1 cup

Ingredients

• 2 large garlic cloves
• 4 medium tomatillos, chopped
• 1/4 cup chopped white onions
• 1 medium jalapeño, chopped
• 1/2 cup chopped fresh cilantro
• 1 Tbsp fresh lime juice
• 1/4 tsp sea salt
• 4 cups (about 1 1/2 lbs) shredded cooked chicken breast
• 2 cups unsalted chicken stock
• 1 cup reduced fat shredded sharp white cheddar cheese
• 1 cup frozen corn, thawed
• 3 cans (15.5 oz each) great northern beans, drained and rinsed
• 1 Tbsp cumin
• 1 tsp freshly ground black pepper
• 1/2 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Lime wedges, for serving

Preparation

1. Add the garlic to the bowl of a food processor and pulse until finely chopped. Scrape down the sides and add the tomatillos, onion, jalapeños, cilantro, lime juice and salt; pulse until thick and chunky.
2. Add the tomatillo mixture and the remaining ingredients to a crock pot or slow cooker; stir until well combined. Cover and cook on high for 6 hours or low for 12 hours.
3. If desired, serve with extra shredded cheese or a dollop of nonfat plain Greek yogurt.