Directions
1. Place the chicken breasts at the bottom of your slow cooker.
2. Layer the white beans on top of the chicken.
3. In a bowl, whisk together the green enchilada sauce, diced green chiles, chicken broth, chopped onion, minced garlic, cumin, chili powder, and oregano. Season with a little salt and pepper.
4. Pour the mixture over the chicken and beans, ensuring the chicken is completely covered.
5. Set the crockpot to low and cook for 6-8 hours, or if you’re short on time, on high for 3-4 hours.
6. Once cooked, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the pot and stir.
7. Serve the soup hot, garnished with cheese, sour cream, and fresh cilantro.
Variations & Tips
– For a thicker soup, mash some of the white beans before adding them to the crockpot.
– Feel free to stir in a cup of frozen corn during the last half-hour of cooking for a sweet crunch.
– If you like a bit more heat, add a minced jalapeño or increase the chili powder to your taste.
– Leftovers freeze well. Just remember if serving again, the soup might need a bit of additional broth when reheating.
– For those avoiding dairy, skip the cheese and sour cream or use non-dairy substitutes.
This green enchilada chicken soup with white beans might not have come straight from the Midwestern soil, but it is cooked up with the same spirit that has nurtured hearts and bodies in these parts for generations. Give it a try, and let the simple harmony of its flavors remind you of the warm kitchens and fuller tables of bygone days.
