This is my sister-in-law's recipe (who I need to convince to become a "little piggy" because she has THE BEST recipes). It is one of the best soups I've ever had. Very Good!!!!
2 whole skinless chicken breasts
6 cups water
2 chopped onions
2 garlic cloves, minced
1 Tbs. oil
2-4 4 oz cans chopped green chilies
1-2 diced jalapeno peppers (you can use bottled)
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 3lb can navy beans, undrained
1-2 cups shredded cheese
Place chicken in slow cooker. Add 6 cups water. Cover and cook on low 3-4 hours, or until tender. Remove chicken from slow cooker. Cube and set aside.
Sautee onions and garlic in oil in skillet. Add chilies, jalapeno peppers, oregano, pepper, and salt. Saute 2 minutes. Transfer to broth in slow cooker. Add navy beans. Cover and cook on low 30-60 minutes. Right before serving add chicken and cheese.
Serve topped with sour cream, salsa, corn chips, or corn bread.
*for a variation, you can use cubed velveta cheese instead of shredded cheese. It takes a little longer to melt, but makes it a little cheesier.
2 comments:
We love this recipe too! Yes, Gwen, your sister-in-law should be a little piggy. Thanks for posting this for me.
We just made this last night. Yummy. We, of course, didn't have time to cook the chicken in the crockpot so we just boiled it on the stove. If you do it this way, I recommend using at least one can of chicken broth in place of 2 cups of the water you used to cook the chicken in. This gives it more flavor. P.S. This makes a ton!
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