This is full of flavor and easssy!!
Prepare 2 cups white beans – soak and cook either overnight or for about 6 hours in the crockpot.
Roast the chicken with some garlic, chili powder and salt and pepper. Cool and chop, set aside.
Once the beans are ready, drain some of the liquid off and add:
2 cups chopped chicken, previously roasted
1 medium onion, chopped
1 chicken bullion cube
1-7 ounce can diced green chili’s
1-14.5 oz can chopped tomatoes
1tsp powdered garlic
1/2 tsp ground coriander
1/4 tsp cumin
2 pinches red pepper flakes, optional
salt and pepper to taste
3 small corn tortilla’s chopped
Once the beans and chicken are ready to go this will only take about an hour to finish off in the crockpot on high. This is one of those throw it in the pot and forget it –
The flavors take care of themselves here, but season to your own taste.
To me this soup came out as a cross between a chicken chili and tortilla soup – and I love that. Feel free to add some corn, top it off with some chopped cilantro, sour cream or crumbled corn bread.
I was on a cooking spree yesterday, I made this soup, bread and cornbread, I feel like I could eat off this for a week. Probably could, but Chris is here so it will be gone in a couple of days!