Slow Cooker Chicken and Bean Soup
This hearty and protein-filled soup is filled with goodness and fiber.
Equipment
- 3.5 Quart Slow Cooker
Ingredients
- 1 med onion chopped
- 4-5 cloves garlic chopped
- 1 whole roasted chicken (use only the white meat) shredded
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp chili powder add more if you like it spicier
- 1 tsp dried oregano
- 4 15.5 oz cans Cannellini beans
- 2 4 oz cans diced green chili
- 1 tsp garlic salt
- 2 limes juiced
- 2 32 oz boxes chicken broth to fill slow cooker leaving 1 inch at the top
- 1 cup chopped cilantro for garnish
- 1 bag tortilla strips
- 1 bag shredded pepper jack, jack cheese, or Monterey with Jalepeno cheese for garnish
Instructions
- In a skillet saute the chopped onion and garlic for about 10 minutes until transparent and then transfer it to the slow cooker.
- Add the shredded chicken, cumin, salt, chili powder, oregano, Cannellini beans, green chili, lime juice, garlic salt, and broth. to the slow cooker.
- Cook on high for 3-4 hours. I then put it on low until dinner time. (Optional)
- Taste and add additional seasoning if desired.
- Pour the soup into serving bowls and top with a pinch of chopped cilantro, shredded cheese, and tortilla chips. You can add a lime slice to each bowl if you like.