5 boneless skinless chicken thighs (or 3 boneless skinless chicken breasts)
1 can cream of chicken soup
2 T. olive oil
1 medium onion, finely chopped
1 can tomatoes with green chilies
3 T. all purpose flour
½ t. Garlic powder
½ t. Cumin
½ t. Chili Powder
¼ t. Black Pepper
2 cans cannellini beans
2 cans Swanson’s chicken broth
1 T. Lime juice
Cheese (optional)
Sour Cream (optional)
Chopped Avocado (optional)

Cook chicken all day on low in a crock pot with Cream of Chicken Soup. Remove chicken and shred. Discard liquid.

In a large pot, heat olive oil. Add chopped onion and cook for about 5 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Once onions are translucent, add tomatoes with green chilies, spices, and flour. Stir well. Add beans and chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add lime juice.

Ladle into bowls and garnish with sour cream, cheese, and avocado.

Makes about 8 cups of soup.