2 cups chicken broth
2 cups water
1 pounds chicken breasts
2 jalapeños, ribs and seeds removed
1/4 large red onion
24 ounce canellini beans, rinsed and drained
16 ounce salsa verde
½ teaspoon salt
fresh cilantro for serving
sour cream for serving
Put all ingredients except cilantro, lime and sour cream into a crockpot and cook on high for 5-6 hours or low for 10-12 hours.
Before serving shred the chicken with a form and squeeze 1/2 lime into the soup and ladle into bowls.
Garnish with sour cream and cilantro and lime wedges.