White Bean Chicken Soup   
SLOW COOKER or STOVETOP

Submitted by: The Sensible Cook
AVERAGE RATING: 1vote / 4 Stars

You can cook this in a slow cooker or in a Dutch oven. Side dish suggestion: Cornbread

2 boneless, skinless chicken breast halves, cut into small pieces

¼ tsp salt

¼ tsp pepper

1 medium onion, chopped

5 garlic cloves, minced

1 jalapeno pepper, seeded and diced

2 cans (15 ounces each) white kidney beans, rinsed and drained

3 cups water, divided

2 tsp dried oregano

1 tsp ground cumin

1 Tbsp chicken bouillon granules

shredded cheddar cheese (optional)

Sprinkle chicken with salt and pepper. Spray a large skillet with cooking spray. Cook chicken over med-high heat for 2 minutes. Stir in the onion, garlic and jalapeno; cook 2 minutes longer, or until chicken is browned. Transfer to a slow cooker or Dutch oven.

In a small bowl or blender, mash 1 cup of beans with ½ cup of water. Add to the pot with 2 ½ cups more water and remaining ingredients (except cheese).

Cover and cook on low for 3-4 hours if using a slow cooker. If cooking on the stovetop, bring to a boil. Cover and reduce heat. Simmer for 20-30 minutes. Season with additional salt and sprinkle with cheese if desired.

4 servings, each serving has 256 calories, 1 g fat, 36g carbohydrate, 27g protein, 10g fiber

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