Indredients

• 1 small yellow onion, diced

• 2 tablespoons extra-virgin olive oil

• 1 green bell pepper, diced

• 1 jalapeño, seeded and minced

• 4 garlic cloves, minced

• 3 cups HALE Bone Broth

• 1 (14 ounce) can white beans such as navy beans, cannellini beans or “great northern”, drained and rinsed

• 1 (16 ounce) jar salsa verde

• 1 (4 ounce) can green chilis

• 1 rotisserie chicken

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon sea salt

• 2 tablespoons lime juice

• Diced avocado, for serving

• Minced cilantro, for serving

Directions

In a large pot, heat the olive oil over medium heat until glistening. Add the onion and bell pepper and cook, stirring, until softened, 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.

Stir in 3 cups Hale Bone Broth, white beans, salsa verde, green chilis, rotisserie chicken, cumin, chili powder and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes.

Stir in lime juice and serve with avocado and cilantro.