Try this delicious soup to warm you up on a rainy night. Leftovers are perfect for a healthy lunch the next day!
3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1-inch cubes
1 16-ounce jar tomatillo salsa verde
2 cups reduced sodium chicken broth
2 teaspoons ground cumin
2 teaspoons kosher salt
1-teaspoon black pepper
2 cans reduced sodium pinto beans, drained and rinsed
1 avocado, sliced
Cilantro leaves, to garnish (optional)
In a 6 quart or larger slow cooker, mix chicken, potatoes, salsa, broth, cumin, salt and pepper. Cover and cook on high for 4 hours or low for 6 hours.
Add the beans during the final 30 minutes of cooking.
Using two forks, shred chicken in the slow cooker.
To serve, top with avocado.