This is delicious, healthy, warming, slightly spicy, and full of flavor!

1 small chicken, boiled or roasted, skin removed, and shredded
1 onion, chopped
1 green bell pepper, chopped
1 can green chilis
1 can green chili enchilada sauce
1 can white beans of choice UNDRAINED
2 c chicken stock
salt and pepper to taste
olive oil, coconut oil, or butter for sauteing

In a heavy bottomed soup pot, heat a tablespoon of olive oil over medium heat. Add onions and bell peppers and sautee until tender, adding salt and pepper to taste. Add garlic and cook for another minute or two. Add remaining ingredients and stir gently to combine. Bring to a boil. Reduce heat to medium low and simmer 15-20 minutes. Allow to rest for about 10 minutes to thicken.

**NOTE for those on full liquids or purees, run this through the blender!**

Serving suggestion: top with greek yogurt or sour cream and some cheese!