This savory recipe has all the Mexican flavor without compromise. You’ll love how easy this dish is to prepare. If you set the slow cooker to low then you can make this before you leave for work in the morning and it will be ready 8-10 hours later.
The beans, corn, and chicken breast make this a healthy dish while simultaneously being low in fat. The slow cooker promotes a complete melding of flavors while keeping the chicken breast tender and juicy. This recipe can be modified by changing bean types, or even adding rice, making this a versatile dish that can be made often without one getting bored. Give this soup a try, I doubt you’ll be disappointed after realizing how easy, tasty, and different this dish can be!!
Difficulty (Scale from 1-10): 3
Serves: 6
Prep Time: 8 minutes
Cook Time: 9 hours
Total Time: 9 hours 8 minutes
Ingredients
>1 (32 ounce) box of low sodium organic chicken broth
3 tablespoons of olive oil
1 (15 ounce) can of cannellini (white) beans – drained
1 (15 ounce) can of whole kernel corn – drained
1 cup of salsa
1 jalapeño pepper – seeded & deveined – chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
2 raw chicken breasts – cut into bite sized pieces
salt – to taste
black pepper – to taste
Preparation
Combine all ingredients into a 4 quart slow cooker.
Stir all ingredients together. Add water if ingredients are not completely submerged.
Place cover on slow cooker and set on high for 4-6, or until cooked.
After 4-6 hours turn off slow cooker and season with salt and pepper to taste and serve.
Enjoy your soup!