Crock Pot or Slow Cooker Mexican Chicken White Bean Soup |
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Prep Time: 29 Minutes Cook Time: 300 Minutes |
Ready In: 329 Minutes Servings: 10 |
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Once again, more of a method than a strict recipe. Comfort food with a little kick to it. I was going to make chile and this is what evolved - we liked it even better. And don't let the dried beans throw you - put them on the stove first, bring to a boil, let sit, and assemble the other ingredients while they stand. The pre-cooking and draining removes the volatile sugars that cause gas. You may also soak the beans overnight, drain the water then add the beans to the slow cooker. 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:
1. Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.
2. Drain the beans and add to crock pot.
3. Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.
4. Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.
5. Cut the chicken into bite-sized chunks.
6. Serve topped with sour cream, grated cheese and/or chopped avocado.
7. 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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