Recipe Notes Serve with fresh cilantro, lime wedges, fresh avocado slices, and shredded cheese. It can be served right away, but it just might be even better the next day. As with any good stew, time is a wonderful ingredient!
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, diced
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 skinless, boneless chicken breasts
8 cups chicken stock
2 15-ounce cans white beans, undrained
1 jar Whole Foods salsa verde
2 teaspoons dried Mexican oregano
2 teaspoons fresh Mexican oregano, chopped
2 teaspoons ground cumin
1 teaspoons ground chipotle pepper
2 shakes of Tabasco (or to taste)
Heat the olive oil in a large stockpot set to medium heat. Add the garlic, onion, salt, and pepper, and cook until the onions have softened. Add the chicken breasts and continue to cook over medium heat, being sure to sear both sides. Pour the chicken stock into the pot and cook until the chicken is tender, about 20 minutes. Remove the chicken breasts to a cutting board and use two forks to shred the meat. Return the shredded chicken to the pot, followed by the beans with their liquids, salsa verde, dried oregano and fresh oregano, cumin, and chipotle pepper. Stir well. Reduce heat to low and simmer for an hour.
Add the Tabasco and adjust seasonings to your liking.