Slow Cooker Mexican Chicken and White Bean Soup

By Amanda F – Ottawa, ON
Slow Cooker Mexican Chicken and White Bean Soup
  • Prep Time: 20
  • Total Time: 260
  • Servings: 6

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About this Recipe

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)
1 bay leaf
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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