Wow. This soup was incredible! It kind of reminds me of the chicken tortilla-type soup you would get at an authentic Mexican restaurant. The aroma when I walked in was so fragrant! The best part of this recipe (besides how mouthwatering it was), is that it's so easy and it doesn't take much time at all to put together.
I would like to thank my friend Scarlett for providing me with the inspiration for the recipe I present to you today. I put my own twist on it to make it into a soup I could cook all day instead of for just four hours.
See all slow cooker recipes.
- 1 Cup dried navy beans
- 1/2 Cup chicken broth
- One 16-ounce jar salsa
- 1 large white or yellow onion, chopped
- 1 Tablespoon ground cumin
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 3 boneless skinless chicken breasts
- 1/2 Pound pepper Jack cheese, cut into chunks
- 1/2 Pound Monterey Jack cheese, cut into chunks
- Tortilla chips, for serving
Place the navy beans in a bowl and cover with about 4 inches of water. Place in the refrigerator to soak overnight.
The next day, drain and rinse the beans. Pour the beans and 4 cups water into the slow cooker. Add the chicken broth, salsa, onion, cumin, salt, and pepper. Stir and then the add chicken breasts.
Cover with the lid and cook on low for 6-8 hours. Remove the chicken and shred it with 2 forks. Return to the slow cooker and add the cheeses. Cook on high for 1 hour. Stir and serve in bowls with crushed tortilla chips on top or on the side.