From Tarah. I’m a little disturbed by the presence of jalapeno, but I think the addition of salsa verde and racaito is a genius maneuver!

 

1 med onion (valencia), chopped
1/2 lg jalapeño, seeded chopped
1 med green bell pepper, seeded chopped
4 cloves garlic, pressed
1/2 t salt
1 t flour
1 c. Chicken broth
1 jar (16 oz) salsa verde
2.3 lb chicken breasts
2 T racaito
2 cans cannellini beans
1 can small white beans
(1 T) cumin, paprika, chili/cajun powder. 1 T each (I had cajun, not chili and no paprika on hand – didn’t want to use smoked paprika, which I did have)

Saute flour, onion, peppers, garlic, and salt until tender (aromatic roux). Put all ingredients in crock pot 5-7 hours on low. Chicken can be shredded an hour before complete.

Do NOT use more chicken… less will make it soupier, if you like that; 2-2.5 lbs makes it super thick and easily reheatable with a bit of water.