Healthy Crock Pot Chicken Verde with Potatoes

Ingredients

5-7 tomatillos, husked and chopped
2 jalapeños
4 oz chopped green chilies
1/4 cup fresh cilantro, chopped
1 1/2 lbs chicken breasts, diced
2 cups potatoes, diced
1 TBSP garlic, minced
1/2 cup yellow onion, diced
2 tsp ground cumin
1/2 tsp salt
1 tsp chili powder
1 tsp pepper
8 cups chicken broth
limes, optional

Directions

Cut the jalapeños in half, lengthwise and remove seeds.

Roast the jalapeños on broil in the oven for about 3-4 minutes.

Place the chopped tomatillos, green chilies, jalapeños, and cilantro in the blender and blend until combined well.

Place chicken and potatoes in the Crock Pot and pour blended mixture over the top.

Add the garlic, onion, cumin, salt, chili powder, pepper, and chicken broth and stir well.

Turn Crock Pot on high and cook for 6 hours.

Squeeze fresh lime juice on the soup for extra flavor.

Serve and enjoy as a quick dinner soup option!