3 cups
shredded chicken (from a rotisserie chicken)
1 (16 oz) can
green enchilada sauce
1 (4 oz) can
diced green chiles
2 (15.5) can
great northern white beans, drained and rinsed
4 cups
chicken stock
2
small zucchini, ½” slices
2
green bell peppers, diced
1 tbsp
ground cumin
1 tsp
salt
½ tsp
ground pepper
Optional toppings
avocado, diced
green or purple onions, diced
fresh cilantro, minced
cheese, shredded
corn chips
sour cream
radishes, thinly sliced
Method
Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.
Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.