Green Chicken Chili Soup

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 onion (chopped- about 1 cup)
• 4 garlic cloves (minced)
• 1-3 cups chicken stock, depending on how you plan to cook it
• 1 (16 oz) jar salsa verde
• 1 (4 oz) canned green chilis
• 1 green bell pepper (chopped)
• 1 jalepeno (seeded and minced)
• 1 ½ lbs chicken breast (2 inch cubed)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt
• 2 tbsp lime juice

Directions (For Dinner Tonight):

1. In a large pot, heat olive oil and sauté the onions for 5 minutes. Add garlic and continue cooking for 1 more minute.
2. Add all the remaining ingredients, using 3 cups of the chicken stock (except the lime juice) to the pot.
3. Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through.
4. Stir in lime juice and serve with avocado and cilantro.

Directions (To Make Ahead):

Store in freezer & reheat in crockpot or make right away in crockpot.

1. In a large skillet heat olive oil and sauté the onions for 5 minutes.
2. Add the garlic and continue cooking for 1 more minute.
3. In a large bowl, combine onion/garlic mixture along with remaining ingredients **Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away
4. Add to a freezer safe bag, removing as much air as possible. Seal and store flat in freezer for up to 3 months.
5. When ready to use run warm water over the bag until chicken verde soup base breaks up a little.
6. Add the frozen soup base to a slow cooker and cook on high for 4 hours.