Happy Fall! I am so thrilled that Fall is officially here! I love everything about this time of year, the beautiful fall foliage, the cooler temps and the anticipation of the holidays that are quickly approaching. Also, I love October because almost all of my family member’s birthdays are in October, including mine. And as fate had it, my husband’s birthday is conveniently October 1st and mine is just three days later on October 4^th. It’s safe to say that we will never forget each other’s birthdays.

Now that cooler temperatures have arrived, I’ve been resurfacing some of my Fall and Winter soup recipes. Soup is always one of my go-to weeknight dinners because it is typically pretty low maintenance. It’s always nice to throw into a slow cooker in the morning and come home to a piping hot pot of soup. Soup is such a comforting food and perfect for this time of year.

I’m kicking off the Fall season with this delicious Mexican inspired soup recipe, Chicken Verde and White Bean Soup. I love Mexican food. We probably eat it at least once a week, so I have a nice arsenal of Mexican inspired recipes that I like to rotate through. This soup is perfect to serve if you are hosting guests for football game day. It’s also an easy recipe to throw into the slow cooker in the morning and come home to after a long day of work. Packed with flavor and a little heat, this soup will surely spice up your day!

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Slow Cooker Chicken Verde and White Bean Soup

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Cuisine

Mexican

Prep Time

15 minutes

Cook Time

8 hours

Servings

servings MetricUS Imperial

Ingredients

• 2 boneless chicken breasts
• 1 32 oz container of chicken stock
• 1 can navy beans
• 1 4 oz can green chiles
• 1 cup frozen white sweet corn
• 1 packet taco seasoning
• 1/2 cup salsa verde
• 1 lime juiced
• 1 fresh jalapeno seeded and diced

Cuisine Mexican Prep Time 15 minutes Cook Time 8 hours Servings servings MetricUS Imperial Ingredients 2 boneless chicken breasts 1 32 oz container of chicken stock 1 can navy beans 1 4 oz can green chiles 1 cup frozen white sweet corn 1 packet taco seasoning 1/2 cup salsa verde 1 lime juiced 1 fresh jalapeno seeded and diced

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Instructions

1. Slice 1 fresh jalapeno in half length wise, remove the seeds, dice finely and then set aside. If you aren’t a huge fan of spicy food, feel free to use half of the jalapeno in the soup or omit this ingredient completely.
2. Cut 1 lime in half and set aside.
3. Place 2 boneless chicken breasts in the slow cooker.
4. To the slow cooker, add 1 can of green chiles, 1 can of navy beans, 1 cup of frozen white sweet corn, ½ cup of salsa verde, 1 packet of taco seasoning, fresh jalapeno to taste, squeeze in the juice of 1 lime and finally pour in the container of chicken stock over top all of your ingredients.
5. Stir the ingredients together, cover with the lid and set the slow cooker to “low” for 8 hours.
6. After cooking for 8 hours, remove the chicken breasts from the slow cooker, shred the chicken and return the chicken back into the soup once completely shredded.

Recipe Notes

This soup is great on its own, but it’s also great to top with shredded cheese, cilantro, crushed up tortilla chips and you can even squeeze in some extra lime juice.