black bean soup
Ingredients
2 cans black beans, drained
1 can corn, drained
1 can diced tomatoes (fire roasted is best!)
1 large white or yellow onion, chopped
1-2 jalapenos, chopped, or 1/4 cup pickled jalapenos
2 chipotles in adobo sauce, chopped (optional)
3 cloves crushed garlic
3 cups chicken or vegetable broth
2 teaspoon cumin
2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon cayenne
1/2 teaspoon salt
1 or 2 whole chicken breasts (optional)
Suggested toppings for serving: tortilla chips, sour cream or Greek yogurt, shredded cheese, salsa
Instructions
Throw beans, corn, tomatoes, onions, jalapeños, garlic, broth, spices, and salt into slow cooker and give it a good stir.
If using chicken: Place chicken on top of the mixture.
Cover and set slow cook to cook on high for 1.5 to 2 hours (depending on how much oomph your slow cooker gives you).
If using chicken: The soup is ready when the chicken is tender and can easily be pierced with a fork. Shred chicken with two forks and mix in to the rest of the soup.
To serve, ladle soup into bowl and add in toppings of your choice.
About this recipe
This is one of my wife’s recipes! We always have the ingredients to make this soup on hand. It's a perfect home-cooked meal for those weeks when we're too busy to go to the grocery store or too tired to cook something complicated. This soup is warm and comforting in the winter, but it isn’t too heavy for a summer meal. It's easy on the budget, it feeds a crowd, and it's delicious—need I say more?
