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Ingredients
- 2 lbs Boneless chicken breasts
- Salt & pepper, to taste
- 1 Medium onion, diced
- 2 Cans diced tomatoes, with the juice
- 2 Cans pinto beans
- 1½ tbsp Italian seasonings
- 1 Bay leaf
- 2 Garlic cloves, minced
- 1-6 oz can tomato paste
- 4 Cups chicken broth
- 2 Cups water
- 3 Cups raw spinach leaves
- 1 + ¼ Cup basil leaves, thinly sliced (Save ¼ cup for topping the soup)
- ½ Cup shredded mozzarella cheese for topping
- Optional - 2 tbsp Balsamic glaze for topping
Instructions
- Dice the onion and add it to the Crock Pot.
- Trim the fat off your chicken and season both sides with salt and pepper. Lay it on top of the onions.
- Rinse and drain the beans, add to the pot.
- Add tomatoes with the juice, Italian seasonings, bay leaf, garlic, tomato paste, chicken broth, and water. Stir to combine.
- Cook for 4 hours on high or 8 hours on low. 30 minutes before it's done, remove the chicken and use a fork to pull it apart into big chunks. Add the chicken back to the pot and finish cooking. Don't forget to remove the bay leaf!
- Right before you serve it, add the spinach and basil to the Crock Pot. Stir. It only takes a few minutes for it to wilt. I like to see the bright green color when I serve, not a mushy, overcooked spinach leaf.
- Top with shredded mozzarella cheese, basil, and a drizzle of balsamic glaze, serve with bread!
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