The slow cooker does all the work for this savory soup.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 6h30m
Yield 10
Number Of Ingredients 19
Steps:
- Soak beans in four cups of water overnight.
- Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
- Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
- Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
- Place chicken in slow cooker; stir to combine ingredients.
- Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 26.6 g, Cholesterol 53.8 mg, Fat 8.3 g, Fiber 8.4 g, Protein 25.3 g, SaturatedFat 3.7 g, Sodium 223.3 mg, Sugar 4.2 g
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