Let me guess... You're planning for Thanksgiving, watching your grocery bill rise, getting the house clean, gearing up for Black Friday, and don't have time to even think about dinner for any other night... am I right!? Well I'm here to help. And chances are, you'll have most of these ingredients already in your pantry. #winning
This soup fits all my five MOM requirements:
I've got you covered on this one.
5-6 cups chicken broth
2 boneless skinless chicken breasts (~1.5-2 pounds)
2 (15-oz.) cans Great Northern Beans, drained
2 cups salsa verde
2 tsp. ground cumin
**Optional toppings: sour cream/ Greek yogurt, avocado, cilantro, shredded cheese, chopped green onions**
Instant Pot version: Add thawed chicken to pot with everything else. Set on "soup" mode for 30 minutes, and let naturally release the steam. Chicken should shred easily and it's done! So easy! Also freezes well and is great for meal prep!
Slow cooker version: Add chicken broth, chicken breasts, beans, salsa, and cumin to a slow cooker and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken and serve warm with desired toppings.
THAT IS SERIOUSLY IT! You just nailed dinner!!