Sunday, June 21, 2009

White Bean & Chicken Soup


1 lb chicken, cut into small cubes
1 can diced Green chilies
olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno, seeded and chopped
2 teaspoons dried oregano
1 tsp cumin
2 cans white kidney or navy beans, rinsed and drained
3 cups chicken broth

Toppings: Shredded cheese, sour cream and minced fresh cilantro

Sauté chicken and green chilies over medium heat, until cooked through. Season with salt and pepper. Pour the chicken and chilies into a 3 quart slow cooker. In the same pan used to cook the chicken, sauté the onions, garlic and Jalapeno. Sprinkle in the oregano and cumin. Cook for 1 or 2 min, until the onions are tender. Place into the slow cooker. In a small bowl, mash 1 cup of the beans, then stir in 1/2 cup broth, stir until blended. Add to the slow cooker with the remaining beans and broth.
Cover and cook on low for 3 1/2 hours. Stir before serving. Sprinkle on your choice of toppings.

Haylee's Note:
I got this recipe from Ok, Maybe Just a Sliver and we absolutely loved this recipe!! We didn't put the jalapeno in because I didn't have any, and we only topped with cilantro, but this was one of my favorite soups!! Enjoy!

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