Crock Pot or Slow Cooker Mexican Chicken White Bean Soup

Jun 06, 2023June 6, 20230 2
Crock Pot or Slow Cooker Mexican Chicken White Bean Soup Recipe for Chilly Nights
in Soup

Prep

480 min (soaking the beans)

Cook

600 min (slow cooker)

Ready In

1080 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
413
Sugar
8g
Fat
8g
Crock Pot or Slow Cooker Mexican Chicken White Bean Soup is a classic recipe that's been enjoyed by generations. It's a hearty and comforting soup that's perfect for a cold winter's night or a lazy weekend afternoon. The combination of white beans, chicken, and spices creates a delicious and flavorful soup that's sure to please your taste buds. This soup is also versatile and can be customized to your liking. You can add more veggies like carrots, corn, or zucchini, or you can add extra spices like chili powder, cayenne pepper, or smoked paprika to give it an extra kick. Whether you're trying to warm up or just looking for a delicious and nutritious meal, Crock Pot or Slow Cooker Mexican Chicken White Bean Soup is the way to go.

Instructions

1.Rinse the white beans and soak them overnight. Drain and rinse them again.
2.In a large crock pot or slow cooker, add the soaked beans, chopped onion, anaheim chili, chicken breast halves or chicken thighs, chicken stock, vegetable stock, mixed bell peppers, dried oregano, garlic powder, dried red pepper flakes, ground cumin, and chopped tomato. Mix well.
3.Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, or until the beans are cooked through and the chicken is tender.
4.Remove the chicken pieces from the soup and shred them with a fork. Return the shredded chicken to the soup and mix well.
5.Add salt to taste and serve hot. Top each bowl with shredded cheese, chopped avocado, and fresh cilantro if desired.

PROS

This Crock Pot or Slow Cooker Mexican Chicken White Bean Soup is hearty, flavorful, and easy to make.
It’s a one-pot meal that’s perfect for chilly nights and busy days.
It’s also a great way to use up leftover chicken.

CONS

This soup is high in sodium due to the chicken and vegetable stocks used.
If you are watching your sodium intake, you can use low-sodium chicken and vegetable stocks or make your own stocks from scratch.

HEALTH & BENEFITS

This soup is high in protein, fiber, and vitamin C. It’s also low in fat and cholesterol if you use chicken breast halves. The white beans used in this recipe are a good source of complex carbohydrates, dietary fiber, and plant-based protein. They also contain potassium, iron, and folate, which are essential nutrients for a healthy diet. The mixed bell peppers used in this recipe provide vitamin A and vitamin C, which are important for immune function and healthy skin.

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