Description
Quick and easy soup that can also be frozen.Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 8 ounces skinless, boneless chicken, cut into 1-inch pieces
- 1 (15 oz) can white kidney beans or Great Northern beans, rinsed and drained
- 1 1/4 cups reduced-sodium chicken broth
- 1/4 cup onion, chopped
- 1/3 cup green pepper, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground pepper
- 1 clove garlic, minced
Toppings, optional
- Tomato, chopped
- Green onion, sliced
- Monterey Jack cheese, shredded
Instructions
- Lightly coat skillet with cooking spray
- Cook chicken, onion and green pepper until vegetables are tender and chicken is no longer pink, about 8 minutes
- Add garlic and cook additional 1-2 minutes
- Add all ingredients to the Slow Cooker, cook low for 5 to 6 hours or on high for 2-1/2 to 3 hours
- Serve with toppings
Notes
Recipe can easily be doubled. To cook on stove, cook chicken and vegetable in a dutch oven, simmer for 2-3 hours.
- Prep Time: 10 minutes
- Cook Time: 3 hours