1 large onion, chopped
1 can green chili's drained
2 garlic cloves
2 large chicken breast
2 TBSP ground cumin
1 TBSP dried oregano
2 TBSP chili powder
2 (15-ounce cans) cannelloni or other white bean, rinsed and drained
1 bag frozen corn
4 cups low sodium
1/4 tsp crushed red pepper flakes
salt and pepper to taste
Directions: Put all ingredients in a crock pot and cook on low 6-8 hours. Shred the chicken before serving. Garnish to your taste.
This is a recipe combined from two different ones found on the Internet. One from Mel's Kitchen Cafe and the other from Giada De Laurentiis on Food Network. I also added a few ingredients that I thought would work.
Comments: I cannot rave enough about this soup. We added lime juice to taste to each bowl and added a dollop of sour cream. Oh my! the lime juice gave it a freshness that was unbelievable and the sour cream made the texture of the soup perfect. YUM!
Giada added a bunch of Swiss chard, stems removed and chopped into small pieces. I am sure this would be delicious, and good for you too!