Roasted Chicken White Bean Slow Cooker Soup

While not a perfect food combining recipe (leave out the chicken since protein doesn't mix with starch) this recipe was a huge hit for me when I was pregnant. I plan on making it sans chicken as a great veggie white chili option again real soon. 

Recipe:

1 red onion, diced

2 garlic cloves, minced

1 cup organic sweet corn

1 cup organic frozen spinach

1/4 cup diced jalapeños

1.5 lb chicken breast

4 cups vegetable broth

2 cups filtered water

1 can 15 oz organic BPA free canned cannellini beans

1/2 tsp coriander

1/2 tsp cinnamon

1 tsp chili powder 

2 tsp cumin

1/2 tsp oregano 

1/8 tsp cayenne

1/4 cup nutritional yeast

Directions: 

1.) Place chicken breast in Pyrex dish and season with sea salt and black pepper. Place enough water to cover bottom of dish( necessary when cooking anything in a glass dish that contains food that releases liquids/oil)

Bake at 375 for 1 hour or until chicken reaches an internal temperature of 165 degrees. 

2.) Place diced onion, garlic, beans and spices into crock pot. Cut cooked chicken into cubes and place in crock pot. Cook on low setting for 4-6 hours. Add in nutritional yeast to thicken.