I saw a Mediterranean Chicken & Chickpea Soup in an issue of Eating Well, but Mrs. Nasty doesn't like chickpeas, and she doesn't like chicken thighs. So I used some cannellini beans I had in the cupboard and poached some chicken breasts.
Ingredients
2 large chicken breasts, poached and shredded
2 cans of cannellini beans, drained and rinsed
1 can of fire roasted diced tomatoes with juices
2 tablespoons of tomato paste
1 yellow onion, finely chopped
4 cloves of garlic or a healthy does of garlic powder
4-5 teaspoons of ground cumin
4-5 teaspoons of paprika
1 teaspoon of cayenne pepper
6 cups of water
1 can of quartered artichoke hearts, cut into smaller pieces
sliced green olives
capers
chopped cilantro
Salt and cracked pepper to taste
Process
After poaching and shredding the chicken breasts, pour the water into the slow cooker. Add chicken, diced tomatoes, tomato paste, beans, onion, garlic, and spices. Cook on low for 8 hours or on high for 4 hours. Reserve the artichoke hearts, olives, capers, and cilantro for toppings
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