I love the ease and convenience of using my slow cooker, and this chicken and white bean soup was the perfect recipe to use it for.
The weather is getting warmer, but soup is still on the menu for me. Pairing it with a green salad, and warm French bread makes a delicious meal that is simple and easy to prepare.
I'm a big fan of freezing leftover soup in individual serving-size freezer bags. This way I can pull a bag out and use it for lunch whenever I want.
This soup is super good, and the jalapeno pepper doesn't make the soup terribly spicy, it really just gives it a nice kick.
Recipe for Slow Cooker Chicken and White Bean Soup
3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15ounces each) cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups frozen corn
cheddar cheese and sour cream to put on top if desired
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken, onion, jalapeno, oregano and cumin in oil for 5-6 minutes, or until chicken is cooked, and vegetables are crisp-tender. Add the garlic, cook 1 minute longer.
Transfer to a 3-quart slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with remaining beans and broth. Add frozen corn. Cover and cook on low for 3 to 3-1/2 hours.
Stir soup well before serving. Top with cheese or sour cream if desired.
(I actually sprinkled red pepper flakes on mine for some added heat.)
Makes 6 servings.