Though I hear rumblings about spring being “just around the corner,” it’s still mighty cold in our corner of the universe . . . making soup pretty much a staple around here.

I’ve extolled the virtues of my slow cooker often (too often?) lately, but it really is one of my favorite things. I love knowing dinner is already taken care of when I leave for work at 8 a.m. Makes me feel like a rock star wife/cook/human. And I have a hunch my love affair with the slow cooker will only intensify after Baby J’s arrival.

While browsing for good slow cooker recipes, I’ve been struck by how many require cooking for just 4-6 hours. Given my husband and I get home about nine hours after leaving, I need a meal that will stand the test of time . . . literally.

This slow cooker white bean chile chicken verde soup cooks for eight hours and features meat so tender, it practically crumbles when you take it out of the slow cooker. The cumin gives it a nice punch, and the heat from the jalapeños and chiles is warm without burning you up. I like spicy, but not too spicy. And this isn’t too spicy.

It has everything I look for in a good weeknight meal, basically: tasty, filling, relatively healthy, makes a lot. Because what’s a soup recipe without leftovers? Disappointing, that’s what.

A great dish simply must be enjoyed again the next day. Pretty sure it’s in the Constitution.

Slow cooker white bean chile chicken verde soup

Ingredients:
2 pounds chicken breast, fat removed
1 small onion, chopped
2 fresh jalapeños, seeded and diced
2 teaspoons minced garlic
1 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
2 cans green chiles
1 cup salsa verde
2 cans white beans, drained and rinsed
1 32 oz. container of chicken stock
2 tbsp lime juice
1 1/2 tsp seasoned salt, garlic salt or salt-based Cajun seasoning
Red pepper flakes, to taste

Place chopped onion, diced and seeded jalapeno peppers and minced garlic in the bottom of your slow cooker. Top with chicken breast and spices.

Add undrained cans of green chiles and salsa verde, followed by the cans of drained and rinsed white beans and chicken stock.

Let mixture simmer on low for 8 hours, or on high for 4 hours. Before serving, remove the chicken breast and shred, then add the shredded chicken back to the slow cooker.

Squeeze lime juice into soup and sprinkle with seasoned salt. Add red pepper flakes, if desired. Stir and let simmer an additional 20-30 minutes. Serve and enjoy!

Recipe adapted very slightly from Maebells