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Slow Cooker White Bean Chicken Soup
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 10 people
Ingredients
  • 3 15 oz. cans white beans, rinsed and drained
  • 4 cups chicken broth I used 4 tablespoons Better Than Bouillon and 4 cups hot water
  • 2 teaspoons dehydrated minced garlic
  • 1/4 cup dehydrated minced onion
  • 2 teaspoons cumin
  • 1/4 teaspoon ground red pepper cayenne
  • 1/4 - 1 teaspoon air dried jalapeno peppers less or more depending on how hot you like your soup or use 1 (4 oz. can of green chilies, drained)
  • 1/2 cup freeze dried or dehydrated carrots
  • 1/4 cup freeze dried or dehydrated celery
  • 2- pounds of raw chicken cut into one-inch pieces.
  • Sprinkle with pepper and Pink Salt or sea salt.
  • Heat one tablespoon of olive oil in a pan.
  • Add chicken to hot oil and cook until browned and no pink is visible.
  • *Please note you can substitute 2- 12.5 oz cans of cooked chicken for the fresh chicken
Instructions
  1. Place the chicken in the slow cooker with the rest of the ingredients and stir. Set to low and cook for 6-8 hours. Please note you can use fresh veggies as well. Just before serving, remove one cup of soup mixture and puree with 2 tablespoons of sour cream. Return to slow cooker and stir. Serve soup with a scoop of sour cream and slice of avocado, if desired. Makes approximately four servings.