Mexican White Bean & Chicken Soup | Slow Cooker OR Stove Top!

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, and chicken thighs are often less expensive.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are usually cheaper and have a similar texture.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lime juice

Bottled lime juice is often more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro can be a cost-effective substitute.

Start by prepping the vegetables: chop celery, red bell pepper, onion, poblano pepper, and garlic.

Add olive oil, salt, and pepper to the chopped vegetables.

Sprinkle in dried oregano and ground cumin, then stir everything together.

Microwave the vegetables on high for about 5 minutes, stirring halfway through, until soft and tender.

Scrape the cooked vegetables into the slow cooker.

Add 2 cans of white beans (cannellini or navy beans), meat from 1 rotisserie chicken, 1 can of green chilies, and plenty of salt and pepper.

Pour in low sodium chicken broth or homemade chicken stock, then stir everything together.

Cover the slow cooker and let it cook for about 3-4 hours on high or 4-5 hours on low.

Before serving, season the soup well with salt and pepper.

Ladle the soup into serving bowls and add toppings like shredded cheese, sour cream, tortilla chips, scallions, sliced avocado, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens