This was an EASY Crockpot meal. Seriously the hardest part was chopping up the chicken breasts & throwing it in the crockpot. I was thinking it was going rather bland or that the beans would not cook in time but I started them around 10:30 am and put it on HIGH to cook ALL day. By 5:30 we were eating it up! Scrumptious and I’m not a bean person! This is an E meal if you follow Trim Healthy Mama.
At the end add chopped cilantro. Serve up a BIG BOWL! (I added a handful of BAKED Blue Corn Tortilla Chips from Trader Joe’s). YUM! My husband LOVED it. I was pleasantly surprised. The beans had broken down and it made the soup really creamy! LET THE BEANS COOK ON HIGH ALL DAY! It really makes a big difference!! You could fill this soup full of yummy veggies but I was in a rush and needed it to be quick! But throw in some frozen veggies, that would be EASY!
EASY CROCKPOT WHITE BEAN CHICKEN SOUP (E)
by Sarah Criddle
serves 6 to 8
1 lb bag of Great Northern Beans
1 box (4 cups) of fat free chicken broth
1 can of rotel chopped
2 chicken breasts chopped raw
1 handful of cilantro chopped
2 tsp of cumin
2 tsp salt or more to taste
2 tsp of garlic powder
I added about 2 to 3 tsp of Anita’s spices which is a Cajun spice but add what you like to make it fit your taste buds!
Put beans into crockpot, cover with water (about 2 inches above beans). Turn on high. Chop your chicken breasts and add to the pot with your spices & salt. Allow to cook all day (6 to 8 hours), stirring once in a while. About 1 to 2 hours before you eat, add a can of rotel and the chicken broth and check the spices to make sure it is yummy! The beans should be creamy and the chicken very tender! I added cilantro at the very end and into my bowl because I LOVE IT! You can also add a little Baked Blue Corn Tortilla Chips (from Trader Joe’s). ENJOY!