Place the chopped onion and minced garlic in the bottom of the slow cooker.
Add the chicken breast and Chili spice blend.
Add green chills (with
liquid) and drained white beans.
Pour the chicken broth over all the
ingredients.
Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
(Check chicken for doneness).
Remove the chicken breast from the pot and
shred, add the chicken back to the slow cooker.
Add two cups of beans and
liquid mixture to a blender or food processor and pulse five times.
Return to slow cooker.
Squeeze lime juice into the soup and season to
taste with salt and pepper, stir, and let simmer an additional 20-30
minutes.
Top with sour cream, sliced avocado, cheddar cheese and flat
leaf parsley if desired.
