Ingredients
- 3 cups reduced-sodium chicken broth
- 1 cup frozen corn kernels
- 1 can cannellini beans drained and rinsed
- ½ large onion diced
- 1 jalapeño diced
- 4 teaspoons ground cumin
- 1 tablespoon minced garlic
- 3 teaspoons ground coriander
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 pound boneless, skinless chicken thighs
- ½ cup cilantro chopped
Instructions
- Place all the ingredients, except for the chicken and cilantro, into a large 7-quart slow cooker. Mix well.
- Add the chicken to the slow cooker and cook on low for 6-8 hours (or cook on high for 3-4 hours).
- Once cooked, remove the chicken from the slow cooker and transfer to a plate. Use 2 forks to shred the chicken. Set aside.
- Remove 2 cups of the soup from the slow cooker, and transfer to a blender. Blend until smooth and creamy, then pour the purée back into the slow cooker, stirring to combine. Then, stir in the shredded chicken and the cilantro.
- Serve warm, with extra cilantro to garnish, if desired.
