Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup. —Penny Peronia, West Memphis, Arkansas
Chicken Soup with Beans
Chicken Soup with Beans
Prep Time
20 min
Cook Time
6 hours
Yield
12 servings (3 quarts)
Ingredients
- 1 large onion, chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 3 cans (7 ounces each) white or shoepeg corn, drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 3 cups water
- 1 can (4 ounces) chopped green chiles
- 2 tablespoons lime juice
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Avocado slices, optional
Directions
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
- Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.
Nutrition Facts
1 cup: 123 calories, 3g fat (0 saturated fat), 26mg cholesterol, 399mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 12g protein.
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