Mexican Chicken Soup in the Slow Cooker

Mexican Chicken Soup in the Slow Cooker

1 large onion, chopped
4 cloves garlic, minced
2 pounds boneless, skinless chicken breasts
2 cups chicken broth
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (15 ounces each)Great Northern beans, drained and rinsed

Scatter the onion and garlic about the base of your slow cooker. Arrange the chicken breasts evenly over the top.

In a medium bowl, whisk the chicken broth, cumin, oregano, smoked paprika, chili powder, and salt. Pour over the chicken. Cook on low for about 6 hours.

Remove the lid and shred the chicken using two forks and pulling against the grain of the meat. Stir in beans, return the lid to cover, and continue cooking for an additional 30 minutes to allow the beans to warm.