Southwest Black Bean Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream. Ingredients:
1 pound cooked dark meat chicken |
3 (15.5 ounce) cans black beans, drained and rinsed |
2 (14 ounce) cans chicken broth |
2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®) |
1 (15.25 ounce) can whole kernel corn |
1/2 large onion, chopped |
1/2 cup chopped jalapeno peppers |
2 cloves garlic, chopped |
2 1/2 teaspoons chili powder |
2 teaspoons red pepper flakes |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
salt and ground black pepper to taste |
1/2 cup sour cream, or to taste |
Directions:
1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
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