Crock Pot or Slow Cooker Mexican Chicken White Bean Soup

Ingredients

• 2 cups dried white beans (I use Mayocaba or Peruvian white beans)
• 1 onion, large, chopped
• 1 cup anaheim chili, roughly chopped (canned or fresh roasted, peeled and seeded)
• 4 chicken breast halves or chicken thighs (frozen is fine, just throw them in the pot)
• 1 pint chicken stock (low sodium)
• 1 pint vegetable stock (low sodium)
• 1 1/2 cups bell peppers, chopped (frozen, mixed red, yellow and green peppers)
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon ground cumin
• 1 cup chopped tomato
• salt

Directions

1. 1

   Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.

2. 2

   Drain the beans and add to crock pot.

3. 3

   Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.

4. 4

   Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.

5. 5

   Cut the chicken into bite-sized chunks.

6. 6

   Serve topped with sour cream, grated cheese and/or chopped avocado.

7. 7

   Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.