This is a high protein and high fibre meal, so it will keep you feeling full. Hearty, high protein soups make a great lunch to pack for work. Freeze in individual servings for an easy weekday meal.
The measurements in this recipe will produce medium heat, so spiciness can be adjusted to your taste.
|450g||dried navy beans|
|1 Pkg||Maple Leaf Prime boneless skinless chicken thighs|
|2 tsp||ground cumin|
|1/4 tsp||cayenne pepper|
|Pinch of||chipotle chili powder|
|Black pepper||to taste|
|1 can||chopped green chilies|
|1||small onion, diced|
|2||cloves garlic, minced|
|2||celery stalks, sliced|
|1||large carrot, peeled and sliced|
|1 cup||canned diced tomatoes (no salt added)|
|5 cups||chicken stock (no salt added or low sodium)|
|Canola oil spray||for greasin|
Spray Canola oil inside slow cooker pot. Pour navy beans into pot. Place chicken thighs on top of beans, evenly spread. In a small bowl, combine cumin, cayenne, chipotle and black pepper. Sprinkle spices evenly over top of chicken. Next, add vegetables in the order listed. Pour chicken stock in and top with bay leaf. Cover and cook on high for 4 hours.
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