2lb.boneless skinless chicken breasts(can use 1.5 - 2 lbs.)
1white oniondiced
2garlic cloves minced
2Tbsp.chili powder
2tsp.cumin
1tsp.dried oregano
7cupswater
1tsp.salt(WAIT TO ADD)
Toppings
shredded iceberg lettuce
shredded cheddar cheese
sour cream
sliced green onions
diced tomatoes
tortilla chips
Instructions
Rinse the beans, and sort through them, making sure there are no rocks or dirt clumps. (No need to soak). Add the chicken, onion, garlic, cumin, chili powder, oregano and water. Wait to add the salt.
Stir. Cook on HIGH for 6-7 hours or until the beans are ultra tender.
After cooking time is done, shred the chicken, you can do this right in the slow cooker with 2 forks.
Add the salt to taste. For creamier beans, take one cup of the beans and mash with a fork, add back to the slow cooker and stir.
Spoon into bowls, and top with desired toppings.
Enjoy!
Notes
Nutritional values do not include toppings.
Add any remaining soup to an airtight container and keep in the fridge for up to 4 days. Reheat it on the the stove top over medium high heat until warmed throughout. You don't want to bring it to a boil.
You can substitute the pinto beans for white beans or black beans.