White Bean Tomatillo Chicken Soup

Prep time: 15 minutes

Cook time: 3 hours (in slow cooker)

Total time: 3 hours 15 minutes

Servings: 4

During a move the other week, Andy and I uncovered a slow cooker that we hadn't used in ages. With fall coming, it was the perfect time to start making some soups again! This one is very comforting, clean, and the best part is no active cooking time. Just toss everything into your slow cooker.

Pros: easy, tasty, light meal

Cons: might be light as normal meal

Ingredients:

• 4 chicken thighs

• 4 tomatillos

• 4 poblano peppers

• 2 jalapenos

• 1 green bell pepper

• 1 sweet onion

• 6 cloves garlic

• 2 bouillon cubes

• Salt

• 1 teaspoon sugar

• 1 can white beans

• Cilantro

• Queso fresco

• Green onion

• Lime

• Avocado

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1. Put your chicken thighs and roughly chopped produce (tomatillos, peppers, onions, garlic) into your slow cooker. Add your bouillon cubes and sugar.

2. Cook on high for about 3 hours.

3. Take out your chicken and shredded it into pieces (I used two forks).

4. Add some more salt to your soup base if needed.

5. Blend the rest of your cooked ingredients with a hand blender or normal blender. You'll want everything well pulsed so there are no chunks.

6. Add your beans and put your chicken back into the soup.

7. Serve with cilantro, green onion, queso fresco, lime and avocado.