Crock Pot or Slow Cooker Mexican Chicken White Bean Soup
- Ready In:
- 5hrs 29mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 2 cups dried white beans (I use Mayocaba or Peruvian white beans)
- 1 onion, large, chopped
- 1 cup anaheim chili, roughly chopped (canned or fresh roasted, peeled and seeded)
- 4 chicken breast halves (frozen is fine, just throw them in the pot) or 4 chicken thighs (frozen is fine, just throw them in the pot)
- 1 pint chicken stock (low sodium)
- 1 pint vegetable stock (low sodium)
- 1 1⁄2 cups bell peppers, chopped (frozen, mixed red, yellow and green peppers)
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1⁄2 teaspoon dried red pepper flakes
- 1 tablespoon ground cumin
- 1 cup chopped tomato
- salt
directions
- Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.
- Drain the beans and add to crock pot.
- Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.
- Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.
- Cut the chicken into bite-sized chunks.
- Serve topped with sour cream, grated cheese and/or chopped avocado.
- Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.
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RECIPE SUBMITTED BY
One Happy Woman
United States