This crock pot recipe is so easy and leftovers can be used for multiple types of meals (30 mins).

You can start by making the soup, for the next days meal drain the water to turn into a chili, and for the day after that wrap filling!!!

Here is the recipe:

1 T extra virgin olive oil

2 large cans of shredded chicken (pre cooked)

1 medium onion (diced)

3-4 cloves garlic, minced

2 cans great northern beans

1 3.5oz can green chilies

1/2 t cumin

1/2 t dried oregano

1/2 t coriander

1/2 t salt

1 lime

1/2 C chopped cilantro

1 32oz box chicken broth

1. In a large pan, cook onions with olive oil.
2. Drain beans and set aside.
3. Add shredded chicken to a crock pot and sprinkle with salt and pepper.
4. Add garlic to chicken (if you are using chicken breast, cook the chicken in a pan first)
5. Add green chilies and juice from can, beans, cumin, oregano, coriander, salt and pepper.
6. Stir and add chicken broth
7. Warm in crock pot for 15-20 minutes, add juice from 1 lime and cilantro.

Serve with Greek yogurt and avocado and I like to use a little hot sauce. The next day you can drain the chicken broth and have as a chili or add to a wrap shell as your filling with avocado and tomatoes,