Slow Cooker Chicken Fajita Soup

There's nothing that stimulates the senses more than walking into a house and wiffing the aroma of good food cooking. And, this chicken fajita slow cooker soup is perfect for achieving that experience.

Honestly, there's absolutely nothing to making this divine comfort food. Just pull out the slow cooker, you may call it a crock pot, and it all happens with time and slow cooking. The chicken becomes so very tender that it just shreds apart into a velvety texture. And, using the white beans, either cannellini, Great Northern or navy, keeps the pristine hues of the soup consistent.

If you aren't familiar with 'white beans' Wise Geek explains the three varieties. And, if you want to learn more about the nutrition and health aspects of these beans, which I LOVE BTW, then just visit Wise Geek's website! Here's your quick lesson on white beans from WG!

Beans sold as "white beans" in the U.S. and Canada are usually either navy beans or Great Northern beans. Navy beans, as their name might suggest, were used as a primary food supply by U.S. naval forces in the early 1900s. They are typically the smaller of the two, and are popular in soups and stews. They break down easily when exposed to heat, which makes them excellent thickeners. Great Northern beans tend to hold their shape better than navy varieties, but often take longer to cook and have a nuttier, denser flavor. The Great Northern is often likened to a miniature lima bean owing to its slightly flattened shape.

In Europe, the cannellini bean - which is indigenous to Italy - is one of the most common white beans. A variety known as "European soldier beans," which are similar in both horticulture and name origin to navy beans, are also popular. Many botanists believe that the navy bean and the soldier bean are one and the same, just with different growing areas.