The slow cooker does all the work for this savory soup.
Preparation Time
30 mins
Cooking Time
6 hr
Total Time
6 hr 30 mins
Calories
283 Calories
Recipe Instructions
Step 1
Soak beans in four cups of water overnight.
Step 2
Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
Step 3
Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
Step 4
Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
Step 5
Place chicken in slow cooker; stir to combine ingredients.
Step 6
Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.
Ingredients
1 ½ cups water
2 tablespoons all-purpose flour
1 cup shredded Monterey Jack cheese
1 cup diced onion
¾ teaspoon dried oregano
2 stalks celery, diced
1 carrot, diced
1 ½ teaspoons garlic powder
1 tablespoon chopped fresh cilantro, or to taste
1 tablespoon Mazola® Corn Oil
1 ½ cups dried navy beans
1 ¼ teaspoons ground cumin
¾ teaspoon medium grind black pepper
1 ½ pounds boneless, skinless chicken breast, cut in bite-sized pieces
