1. Add chicken, onion, garlic, green chiles, salsa verde, cumin, oregano, chili powder, and broth to the slow cooker.

2. Cook on LOW 4–5 hours or HIGH 2–3 until chicken shreds easily.

3. Stir in white beans, sour cream, and lime juice. Cover 10 minutes to warm through and thicken slightly.

4. Taste and adjust lime/salt. Ladle into bowls with cilantro, jalapeño, and crunchy chips on the side.