This is one of my favorite crock pot soup recipes, and it's also a Weight Watchers recipe, but its so good you'd never know! This is one of the meals I make to take to anyone in need and it's always a hit!
3 boneless, skinless chicken breasts, cooked and diced
1 c onion, diced
2 cloves garlic, minced
1 can diced green chiles
1 tsp ground cumin
1/2 tsp dried oregano leaves
32 oz carton of chicken broth
3 cans white navy beans, rinsed and drained
1 c shredded Monterey Jack cheese
Add all ingredients to crock pot except cheese. Keep the crock pot on LOW and simmer for as long as you want to. Right before serving, turn off the crock pot and add the cheese. Stir until melted.
3 comments:
We had this for dinner tonight and it was delicious! But when I added the cheese it didn't melt, it just got all clumpy with the chicken. Did I do something wrong?
Ironically we had this for dinner last night too! On the cheese not melting, I guess it might be how hot the soup was at the time. When I added the cheese it melted in seconds. I had the crock pot on LOW and the soup had simmered for 4-5 hours so it was very hot. I turn off the crockpot when I'm ready to add the cheese, (1 cup of Monteray Jack, shredded) and then I stir, as it melts. If you put in more than a cup it might clump. Also, I usually use store-bought shredded cheese - I don't know if that makes a difference or not. Grating your own cheese shouldn't matter. Hopefully next time this will work better for you. Glad you enjoyed it though! Since I blend up the green chilis, my kids like it too - no complaints. I'm looking forward to leftovers for lunch today!
I just finished some for lunch myself. Delicious! I think my problem was I added to much cheese at once. Oh well. It tastes great!
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