It has been quite cold for early October, and it does not help that my classroom is 10 degrees cooler than outside!! Everyday I have been craving something warm and filling and my go to recipe during the week is my easy crockpot white bean chicken chili. Filled with protein this dish is guaranteed to warm your belly and fill you up!
1 pound of boneless skinless chicken breast cut into 1” thick cubes
1 can of diced no salt tomatoes
4 cans of great northern beans, low sodium
1 can fire roasted green chilies
2 medium diced white onions
6 cloves of minced garlic
1 tablespoon of EVOO
¼ cup of chili powder
2 teaspoons of cumin
1 ½ cups of chicken stock
Sautee the onions and garlic with the EVOO in a sauté pan
Add in the diced tomatoes, chicken, beans, chilies, chili powder, and cumin to a slow cooker.
Then add in the garlic and onions, then the chicken stock.
Cook for 4-5 hours (high) and then allow the crockpot to stay on warm until ready to serve.
When ready to serve, garnish with a few sprigs of oregano and a dash of cumin.
** This soup can last for up to 6 months if cooled and put into an airtight container and put in the freezer.