Servings : 8
14 ounces canned small white beans (navy or great northern), drained and rinsed
14 ounces canned black beans, drained and rinsed
14 ounces canned diced tomatoes
2 cups chicken stock
1 cup of lite beer like Corona (or chicken stock if preferred)
1 large onion, chopped
2 sweet bell peppers, red yellow or orange, seeds and membranes removed and chopped
3 jalape�o peppers, seeds and membranes removed, diced
5 cloves garlic, minced
1/3 cup finely chopped cilantro, plus more for garnish
2 tablespoons cumin
1 tablespoon smoked paprika
1 tablespoon liquid smoke (*See Note)
2 teaspoons chili powder
2 teaspoons oregano
1 teaspoon coriander
2 teaspoons salt
1 teaspoon pepper
3 pounds boneless skinless chicken breasts
4 ounces cream cheese, softened and cut up
Toppings: chopped cilantro diced green onions, chopped tomatoes, shredded cheese, or sour cream.
- Place the onion, garlic, cilantro, peppers, jalape�o peppers, white beans, black beans, diced tomatoes, beer, chicken stock, salt and pepper and taco seasonings (paprika, cumin, chili powder, oregano, coriander, and liquid smoke if using) into the slow cooker then stir to blend all the ingredients together. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
- Add the lid to the crock pot and set it to low heat for 6 � hours or high heat for 3� hours.
- Visit Slow Cooker Creamy Southwest Chicken Soup Recipe @ tasteandsee.com for full instructions.