This Chicken Soup Slow Cooker style answers the question of what is easy, tasty and good for you. A chicken and white bean soup with fresh vegetables and plenty of spice is satisfying and nutritious.
And other than having to cut up some chicken breast, it can’t get much easier.
This is a good base recipe to use as a starter for your flights of fancy.
Add jalapenos and cayenne for a spicier soup, and garnish it with sour cream and scallions.
You could just as easily increase the garlic and add basil pesto and chopped tomatoes to go Italian. Our version is flavored with Southwestern ingredients such as cumin and salsa.
Any way you serve it, you have a dinner winner!
Southwestern Chicken Soup Slow Cooker Style with White Beans
Ingredients
1 pound boneless skinless chicken breast
1 can (16 ounces) small white beans, rinsed and drained
1 cup salsa – try Pace’s Thick and Chunky
1 quart chicken broth
1 large onion, chopped
1 cup frozen corn, thawed
2 large cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons chili powder
kosher salt and ground black pepper
Directions
Season the chicken breasts with the kosher salt and black pepper. Cut them in bite-sized pieces and put them in the bottom of a slow cooker.
Whisk together the chicken broth with the cumin and chili powder, and then pour it over the chicken.
Add the chopped onion, salsa, minced garlic, white beans and the corn to the pot. Cover with a lid and turn on low. Cook for 6 to 8 hours, or until the chicken is cooked through. Ladle some of the chicken and vegetables with the broth into heated bowls.
Food For Thought – Make this a festive Southwestern meal by garnishing the soup with chunks of ripe avocado and lime wedges. Hot tortilla chips served on the side would complete it perfectly
Good To Know – To turn this from a soup to a stew, cup the amount of chicken broth in half. You can also leave the chicken breasts whole and serve the thickened sauce of salsa and vegetables over the top.