Ingredients
- 1.5 lbs of skinless boneless chicken meat
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 can chicken broth 14.5 oz
- 1 small can chopped green chiles 4.5 oz
- 1 can corn 15 oz
- 2 cans cannellini beans about 30 oz
For Roux
- 3 TBS butter
- 3 TBS flour
- 1 C milk
- 1 Chicken bouillon cube or equivalent
- salt and pepper to taste
To Finish and Topping Individual Portions
- 1/2/-1 C Greek Yogurt or sour cream
- Crushed tortilla chips for topping
- Shredded Cheese for topping
- Avocado for topping
Instructions
- Add all the first group of the ingredients to the crock pot. Making sure to drain all the canned ingredients.
- Cook on low for 6-8 hours.
1 hour before serving make the roux
- Melt the butter.
- Next mix in the flour and cook over medium heat.
- Mix in milk and bouillon.
- Salt and pepper to taste.
Finish the Soup
- Stir into crock pot breaking up the chicken meat.
- Allow to cook 1 additional hour (although if you’re in a rush 15 minutes should work).
- Right before serving stir in 1/2 C yogurt and taste.
- Add any additional salt and pepper needed.
- Serve topped with a generous amount of cheese, crushed tortilla chips, avocado and dollop of yogurt.
Love this? Get More! Follow Rae Gun Ramblings on Pinterest