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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
  • 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
  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.