Step 1

Place chicken thighs in a large bowl. Then season with your preferred seasoning, salt or marinate with garlic, ginger, paprika, white pepper and thyme.

Step 2

When ready to cook, heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown. Remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil or add more if needed.

Step 3

Add the onions, garlic, green onions, thyme, ginger,cumin, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 4-5 minutes. Add to crockpot.

Step 4

Then add beans, chicken broth, tomatoes, bay leaf, bouillon powder, and salt. Cover and cook on high for about 3-4 hours.

Step 5

Reduce the heat, cover and simmer gently for about 35 minutes or more until chicken is tender and has reached desired consistency.

Step 6

Adjust seasonings and thickness of soup according to preference with broth and spices.

Step 7

Remove shredded chicken, if desired, and serve warm with corn bread. Garnish with parsley ,green onions or cilantro.