If you’ve read some of my other posts that have to do with white beans (either Great Northern or Navy), you’ll know that I’ve always had a very big aversion to these types of beans. But little by little, I seem to be overcoming my dislike and I continue to try new recipes because they always sound so good. This recipe is the first time I’ve ever used canned white beans and it was only because the discount grocery store I was at did not have dried beans. That was probably a godsend as this soup turned out awesome and I ate every bite.
Diced sweet white onion (the amount is up to you and your family tastes–I used three slices of a large onion)
1 Tb. minced garlic
3 boneless chicken breasts (mine were very large so I cut them in half lengthwise to shorten cooking time)
1 14 oz. can diced tomatoes with green chilis
3 tsps. chili powder
1 tsp. oregano
1 tsp. cumin
3 15 oz. cans Great Northern beans (or navy beans, your preference)
1 can creamed corn
1/2 cup sour cream
salt and pepper to taste
Chopped green onion
Shredded Cheddar Cheese
Saute diced onion in 2 Tbls. olive oil in a small frying pan over medium heat until onion is translucent. Add onion to slow cooker.
Mix all ingredients, except sour cream and green onions in slow cooker.
Cook on High for 3-5 hrs or low for 7 hours. The amount of time you need is up to the type of slow cooker you use. I find if I set my slow cooker for four hours on high, the meat often is overdone and somewhat tasteless and the same goes for cooking on low for 8 hours.
To determine if chicken is done, test whether the chicken shreds easily. If it does, remove the chicken and shred.
Using a potato masher, mash the beans in the soup to make the soup thick. This is a matter of personal preference. The amount of mashing you do is up to you. I mashed a great deal only because of my aversion to the actual bean itself.
Return the shredded chicken to the slow cooker.
Add the sour cream and stir until mixed.
Serve in bowls and garnish with chopped green onion and additional sour cream, shredded cheddar cheese and crushed tortilla chips if desired.
Makes approximately 6 servings.
This soup is awesome!
Adapted from recipe on tatertosandjellow.com