Crock Pot Or Slow Cooker Mexican Chicken White Bean Soup

• 2 cups dried white beans (I use Mayocaba or Peruvian white beans)
• 1 onion, large, chopped
• 1 cup anaheim chili, roughly chopped (canned or fresh roasted, peeled and seeded)
• 4 chicken breast halves (frozen is fine, just throw them in the pot) or 4 chicken thighs (frozen is fine, just throw them in the pot)
• 1 pint chicken stock (low sodium)
• 1 pint vegetable stock (low sodium)
• 1 1/2 cups bell peppers, chopped (frozen, mixed red, yellow and green peppers)
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon ground cumin
• 1 cup chopped tomato
• salt

1. Cover the beans with water, bring to a boil, cover, turn off the heat and let stand one hour.
2. Drain the beans and add to crock pot.
3. Add the rest of the ingredients, add enough water to just cover everything. Cover the pot, turn to high and walk away.
4. Cook about 5 hours on high, or longer on low, depending on your beans and how firm you like them.
5. Cut the chicken into bite-sized chunks.
6. Serve topped with sour cream, grated cheese and/or chopped avocado.
7. Note: I also add 1-2 teaspoons of a seasoning I buy in the local Mexican market called "Sal/Chile/Limon" - you could just add lemon juice, salt and more chile powder, lemon pepper, if you like - it's not essential.

white beans, onion, anaheim chili, chicken, chicken, vegetable stock, bell peppers, oregano, garlic, red pepper, ground cumin, tomato, salt

Taken from www.food.com/recipe/crock-pot-or-slow-cooker-mexican-chicken-white-bean-soup-396375 (may not work)