There’s nothing that stimulates the senses more than walking into a house and wiffing the aroma of good food cooking. And, this chicken fajita slow cooker soup is perfect for achieving that experience.
Honestly, there’s absolutely nothing to making this divine comfort food. Just pull out the slow cooker, you may call it a crock pot, and it all happens with time and slow cooking. The chicken becomes so very tender that it just shreds apart into a velvety texture. And, using the white beans, either cannellini, Great Northern or navy, keeps the pristine hues of the soup consistent.
If you aren’t familiar with ‘white beans’ Wise Geek explains the three varieties. And, if you want to learn more about the nutrition and health aspects of these beans, which I LOVE BTW, then just visit Wise Geek’s website! Here’s your quick lesson on white beans from WG!
Beans sold as “white beans” in the U.S. and Canada are usually either navy beans or Great Northern beans. Navy beans, as their name might suggest, were used as a primary food supply by U.S. naval forces in the early 1900s. They are typically the smaller of the two, and are popular in soups and stews. They break down easily when exposed to heat, which makes them excellent thickeners.
Great Northern beans tend to hold their shape better than navy varieties, but often take longer to cook and have a nuttier, denser flavor. The Great Northern is often likened to a miniature lima bean owing to its slightly flattened shape.
In Europe, the cannellini bean — which is indigenous to Italy — is one of the most common white beans. A variety known as “European soldier beans,” which are similar in both horticulture and name origin to navy beans, are also popular. Many botanists believe that the navy bean and the soldier bean are one and the same, just with different growing areas.
- 3 Tbl. oil
- 1 cup sweet onions, diced
- 2 Tbl. garlic, minced
- 1 ½ lbs. chicken thigh, skinless and bone in
- 1 (32 oz.) organic chicken broth
- 1 tsp. sea salt
- 1 tsp. white pepper
- 1/2 tsp. red chili flakes
- 2 (1 oz.) package organic fajita seasoning
- 3 cans (15 oz.) white beans, cannolini and/or navy beans, somewhat drained
- 3 cups corn, fresh and cut off cob or frozen
- 1/4 cup pimentos, chopped
- Green onions, garnish and serving
- Sour Cream
- Tortilla strips or chips, garnish & crunchy
- Turn the slow cooker to high. Set time for 5 hours.
- Put the oil, onions, garlic chicken thighs, chicken broth, salt, pepper, chili flakes and fajita seasoning in. Let it cook for about 2 ½ to 3 hours.
- The meat will be getting real tender. Take tongs and pull out a few pieces at a time. Put on a clean surface. Use tongs and remove bones then shred into pieces with a fork. Return meat to the slow cooker.
- Add the beans, corn and continue cooking another 1 1/2 to 2 hours. Add the pimento when ready to serve.
- When serving, garnish with fresh chiffonade green onions, a dollop of sour cream and tortilla strips or chips.
Finish off with coarse black pepper when serving.