Rating: 4.17 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The slow cooker does all the work for this savory soup.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak beans in four cups of water overnight.

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  • Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.

  • Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.

  • 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.

  • Place chicken in slow cooker; stir to combine ingredients.

  • 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.

Nutrition Facts

283 calories; protein 25.3g; carbohydrates 26.6g; fat 8.3g; cholesterol 53.8mg; sodium 223.3mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
06/07/2014
I used ground chicken instead of pieces of cut chicken and no mushrooms. It was good but I don't like cheese on my soup so I didn't add any. The salsa verde added a nice taste to the recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/22/2014
This was just okay for us. It could use some more seasonings. Read More
(3)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/22/2014
This was just okay for us. It could use some more seasonings. Read More
(3)
Rating: 4 stars
06/07/2014
I used ground chicken instead of pieces of cut chicken and no mushrooms. It was good but I don't like cheese on my soup so I didn't add any. The salsa verde added a nice taste to the recipe. Read More
(2)
Rating: 4 stars
06/29/2014
This was pretty good. Liked the addition of mushrooms. Added half and half instead of evaporated milk. Preferred more spices than was called for. Read More
(1)
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Rating: 4 stars
11/26/2014
Better second day and even after freezing. Read More
Rating: 5 stars
03/25/2019
This was fantastic and easy. Just add salt! Also we didn't add cilantro because we didn't have any. Read More