4 (14 oz) cans reduced sodium white beans (cannellini or great northern), undrained
32 oz salsa verde
2 limes
Instructions
In a large pot over medium-high heat, bring the chicken broth and water to a boil. Reduce heat to medium and add the raw chicken breasts; cover and cook for 15-20 minutes or until no longer pink in the center; remove the cooked chicken from the pot and set aside.
In the bowl of a food processor, pulse the jalapeno and onion until minced; add to the pot, along with the cans of beans and salsa. Stir and simmer for 30 minutes over medium heat.
Meanwhile, shred using 2 forks or dice the chicken breasts.
With 5 minutes of simmer time remaining, squeeze the juice of 2 limes into the pot and add the shredded/diced chicken.
Serve hot with fresh cilantro, sour cream, shredded cheese, and lime wedges, if desired.