Sometimes I don’t want my taco in a shell or tortilla. Sometimes, I just want to soak up all the yummy goodness altogether in one bowl. Just saying.

Ingredients:

4 Tbsp evoo

4 skinless, boneless chicken breasts

1 tsp salt

2 bunches green onions, whites and greens separated

1 bunch cilantro

2 lbs tomatillos

2 anaheim peppers

2 4oz jar hatch chilis

1/2 jalepeno

juice of 2 limes

1 cup chicken stock

3 zucchinis, chopped

1 yellow squash, chopped

splash of tequila

1 tsp cumin

1/2 tsp mexican oregano

1/2 tsp salt

1/2 tsp white pepper

1 tsp garlic powder

2 cans northern beans

1 can canellini beans

1/2 tsp salt

Directions:

Rub chicken breast with 1 tsp salt

Heat 4 Tbsp evoo in a large dutch oven. Brown chicken breasts, and remove.

Turn heat down to medium. add white part of onions.

Add zucchini and yellow squash.

Add splash of tequila to deglaze.

In a vitamix or food processor, combine green part of scallions, cilantro, tomatillos, pepper, chilis, jalapeño, lime juice, and chicken stock. Puree until smooth.

Pour mixture over zucchini, squash and onions.

Add cumin, oregano, 1/2 tsp salt, pepper, and garlic. Bring to boil

Add chicken.

Turn to medium low for 30 minutes.

Remove chicken and shred. Add shredded chicken back to pot, along with beans and 1/2 tsp salt.

Let simmer for 10 minutes.

Top with sliced olives, sour cream, shredded jack cheese, shallots, jalapeños, and fresh cilantro.