Chicken & White Bean Soup

This soup was so good that I am psyched to eat the left-overs today!!  The entire family enjoyed it & hubby went back for seconds. 

Ingredients:

3 boneless, skinless chicken breasts

4 large carrots, peeled & cut into rounds

2 medium sweet potatoes, chopped into cubes

**2 cans of cannallini (white kidney) beans, drained & rinsed

2 cups baby spinach

1 large onion, chopped

1 - 32oz. box low-sodium chicken stock

2 tsp. ground cumin

2 Tbls. curry powder

1 clove fresh garlic, minced OR 2 tsp. garlic powder

2 tsp. black pepper

2 tsp. sea salt

**To give the soup a creamy texture put one can of the cannallini beans in the blender with a little water or chicken stock & puree until smooth. Whisk together with chicken stock.

Add all ingredients, EXCEPT the spinach, to the crock pot & cook on high for 4 hours or low for 6-8 hours.  

3-3 1/2 hours through the cooking process pull out the chicken breasts & cut into bite-sized pieces.  

I find this keeps the chicken moist & delicious.

 Return chicken to the crock pot & stir into the soup.  Add the spinach to the soup at this time as well.

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