1 pound skinned and boned chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups chicken broth
1 cup salsa verde
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1 teaspoon hot sauce
½ teaspoon pepper
1 (15½ ounce) can cannellini beans, rinsed and drained
1. Cook chicken in hot oil in a medium skillet over medium-high heat for 4 minutes or until browned, stirring often. Transfer chicken to a 4-quart slow cooker.
2. Add onion and garlic to drippings in skillet; sauté until vegetables are tender. Add broth, stirring to loosen particles from bottom of skillet. Add broth mixture to chicken in slow cooker.
3. Stir in salsa and next 4 ingredients. Cover and cook on low 10 hours.
4. Add beans. Mash beans in soup with a potato masher or back of spoon until desired consistency.