Green Chicken Chili

This recipe is super simple, I love it because you throw everything in a pot and let it sit. It's great for leftovers throughout the week, I like to reheat it and have it for lunch.
Ingredients

• 1 large white onion
• 1 jalepeno
• 4 cloves of garlic
• 1 green bell pepper
• 3 tbs olive oil
• 1 tsp sea salt
• 1/4 tsp fresh cracked black pepper
• 1 tbs garlic powder
• 1 tbs cumin
• 4 bay leaves
• 1 can salsa verde ( i use Herdez)
• 1 lb chicken breasts or thighs (breasts shred easier and have less fat thighs are cheaper)
• 1 can white beans
• 1 can pinto beans
• 1 quart chicken broth

Toppings

• cilantro
• lime
• sour cream
• cotija cheese

Instructions

• For the chili start by chopping the onion, bell pepper, garlic, and jalepeno. If you want it slightly spicier keep the seeds in the jalepeno, but take them out if you don't want it spicy.
• Add the oil to a large stockpot, this one is my favorite!
• turn to medium heat and add your chopped vegetables. Simmer for 5 minutes until soft. Add your chicken breasts/thighs, sea salt, pepper, garlic powder, cumin, bay leaves, salsa verde, white beans, pinto beans, and chicken broth. Bring to a boil then reduce to a simmer and let cook for 1 hour. 
• Pull the chicken out and shred it, add it back to the soup. 
• Top with some finely chopped cilantro, a squeeze of lime juice, add some sour cream and cotija and even avocado if you want!