2 cartons Chicken stock
1 shallot
2 tablespoons olive oil
1 teaspoon smoked paprika
4 cups chopped roasted chicken breast
1 teaspoon lemon pepper
2 cans white beans (any type is fine but I use cannelini)
1 packet chicken taco seasoning
1 cup sour cream
shredded cheddar as topping
sliced green onion as a topping
In a small skillet, heat oil over medium high heat for 1 minute. Chop shallot and place in heated oil in skillet. Add the paprika and saute over medium high heat for about 2 minutes. Reduce heat to medium low and allow to simmer. Place chicken stock, lemon pepper, chicken taco seasoning, white beans, and roasted chicken into a large crockpot. Pour in the shallot and oil mixture and set heat to either low for 4-5 hours or high for 2 hours. The Last 30 minutes of cooking time, wisk in the sour cream. Serve with sliced green onion and cheese. Enjoy!
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