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• 3 cups dried navy beans
• 1 pound chicken breast, diced into pieces
• 1 tablespoon olive oil
• 5 cups chicken broth
• 1 teaspoon garlic powder
• 1½ teaspoons cumin
• 1 teaspoon oregano
• ½ teaspoon celery salt
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups frozen corn
• 1 cup sour cream
• ½ cup heavy cream
Rinse beans. Cover with LOTS of water (4xs
the volume). Let soak overnight (8-12 hours).
Drain beans in the morning.
Brown chicken pieces in olive oil. Add chicken
to 5-6 quart crock pot along with soaked
beans , chicken broth, garlic powder, cumin,
oregano, celery salt, salt, pepper, and corn.
Stir. Cover and cook on LOW for 6 hours.
Turn crock off. Stir in sour cream and heavy
cream. Add salt to taste.
Yield: 6-8 servings
-Serve with biscuits OR dinner rolls.
-If you like to live dangerously, serve soup with sliced
jalapeños, salsa, and tortilla chips for dipping.