This weekend, the first of the chilly autumn weather headed southward and graced us with temperatures in the 40s and 50s, and to celebrate, I decided to make soup in the slow cooker for dinner tonight. After perusing several recipes for white chili, I came across other ideas for Mexican and Southwestern soups. In the end, I created this delicious soup with ingredients I could find in my kitchen, and it was heavenly.
1 organic chicken breast or half package of organic chicken tenderloins (which makes the soup light on animal protein)
2 cans of any organic white beans of your choosing (or 3 cups soaked white beans, divided in half)
1 large organic sweet potato chopped into bite-sized chunks
1/2 organic sweet red pepper, chopped or diced
1/2 organic sweet onion (yellow or Vidalia)
6 cloves of organic garlic
32 oz organic chicken or veggie stock
juice of 1 lime
2 tbsp olive oil
1/3 pkg of taco seasoning
cumin, chopped cilantro, salt, pepper
Extra: chopped jalapeno or other pepper to add for zip, small can of corn or a cup of cooked rice if you desire a grain to add to the soup
1. In pan, heat olive oil and saute chicken, onion, and 2 cloves of pressed garlic until chicken is browned on both sides. Sprinkle with the taco seasoning, a couple of pinches of cumin and salt & pepper.
2. While chicken is browning, chop up the sweet potato, 4 cloves of garlic and red pepper and put in slow cooker. Sprinkle with a couple of pinches of cumin, salt, and pepper.
3. When chicken, onions, and garlic are ready, put them in the slow cooker on top of the potatoes and pepper.
4. Add half of white beans (1 1/2 cups).
5. Pour in the broth, and add a couple more pinches of cumin and cilantro. Add more taco seasoning and/or spicy pepper if you desire. Add juice of lime.
6. Cook in crock for at least 4-6 hours on low heat. I cooked mine on low for 4 hours then turned down to the “keep warm” setting when I came home for lunch. It stayed on this setting until I got home 6 hours later and was fine.
7. Before serving, put the other 1 1/2 cups white beans in a food processor with 2 cups of the broth from the soup. Blend until smooth and pour into the soup. This gives the dish a thicker, richer texture, but the soup also tasted fine with the broth base as well.
8. Serve as is or with a dollop of sour cream, salsa, cheese and/or cilantro on top.
Makes approximately 6-8 servings depending on how much you eat at a sitting!
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