Today’s recipe is one of those that really surpassed my expectations. When I first began learning to cook (which was after I got married. I had never really cooked before that), I had NO IDEA how a dish would taste. Because I was so unfamiliar with cooking/food vocabulary, sometimes I didn’t even know what I was cooking. I remember one time I was making a recipe for pasta e fagioli, and halfway into cooking it, I was like “oh! this is gonna be a soup! I thought it was like a casserole!” Back then, my taste buds had not grown to learn what different ingredients and spices would taste like. Now, 4 years later, I’m proud to say I have developed a great deal!
So I can usually gauge what a dish will taste like even if I’ve never made it before. This one threw me for a loop though. I thought it would be good, but I had no idea it would be SSSOOOO GOOD! My husband and I ate 6 servings….SIX! It was almost like this stuff had crack in it. We could not stop raving about it. Not only was it crazy delicious, but it was a really easy slow cooker recipe too! I absolutely loved it, and I’ll certainly be making it again.
- 1 lb boneless skinless chicken breasts, fresh or frozen
- 1 medium yellow onion, chopped
- 1 1/2 tsp garlic powder
- 2 cans ( 15.5 oz each) great northern beans, rinsed and drained
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chilies
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Place chicken breasts in slow cooker.
- Add all remaining ingredients, except for the sour cream and whipping cream
- Stir the mixture around a bit to incorporate the dry spices.
- Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time).
- Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker.
- In a small bowl, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through, about 15-20 minutes.
- (Optional) Serve with tortilla strips.
Source: Joyful Mommas Kitchen