February Recipe - Slow-cooker Chicken and White Bean Soup

On a busy day, this is an easy recipe to prep in the morning and cook all day in the slow-cooker. Substitutions are easy and you could choose to add a favorite ingredient like carrots or potatoes. Build the flavor by adding your favorite toppings. 

Slow-cooker Chicken and White Bean Soup 

6 servings 

Ingredients

• 3 chicken breasts, boneless and skinless, about 2 pounds

• 1 small yellow onion (or 1/2 a large onion), chopped

• 1 jalapeño, finely diced (reserve some for toppings if desired)

• 2-3 cloves garlic, minced

• 1 32-ounce container of chicken broth

• 2 4-ounce cans of mild green chilies 

• ½ tsp paprika

• ½ tsp onion powder

• 1½ tsp cumin

• ½ tsp dried oregano

• ¼ tsp course salt

• ¼ tsp cracked pepper

• 2 15-ounce cans cannellini beans

• 8-ounces (1 cup) sour cream

• 2 cups corn

• Optional for toppings — shredded cheese, tortilla chips, diced jalapeño, avocado, lime, cilantro

Instructions

1. COOK CHICKEN. Add raw chicken breasts to the slow cooker and top with onion, jalapeño, green chilies, garlic, paprika, onion powder, cumin, oregano, salt and pepper. Cook on low for about 5 to 6 hours.

   
   

2. ADD BEANS. Add in two cans of beans, two cups of corn and 8 ounces (1cup) of sour cream. Cook for one hour on high.

   
   

3. SHRED CHICKEN. Take out the chicken, shred it and then add it back to the slow cooker.

   
   

4. SERVE and ADD TOPPINGS. Serve into bowls and add toppings of your choice. Shredded cheese, tortilla chips, diced jalapeño, avocado, lime and cilantro all make excellent options.