Chicken & Black Bean Soup, Slow Cooker

Name: Chicken & Black Bean Soup, Slow Cooker Recipe
Prep time: 5 min
Cook time: 330 min
Total time: 335 min
Yield: 12
Ingredients: 3 pounds boneless/skinless chicken; 1 pound black beans rinsed/drained; 1 large sweet onion chopped; 1 pkg (14oz) Birdseye Ultimate Southwest Blend Corn; 1 pkg (12oz) frozen corn; 24 oz Samuel Adams Boston Lager; 3 cups water; 2 Tbsp Chipotle Peppers chopped; 2 Tbsp Adobe sauce; 1/4 tsp cumin; 1 tsp garam masala; 1 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp dried oregano; 1 Tbsp dried parsley; 2 garlic cloves minced; To thicken:; 1.5 Tbsp cornstarch; .25 cup cold water

Minutes to Prepare: 5
Minutes to Cook: 330

Number of Servings: 12

Ingredients

3 pounds boneless/skinless chicken1 pound black beans, rinsed/drained1 large sweet onion, chopped1 pkg (14oz) Birdseye Ultimate Southwest Blend Corn1 pkg (12oz) frozen corn24 oz Samuel Adams Boston Lager3 cups water2 Tbsp Chipotle Peppers, chopped2 Tbsp Adobe sauce1/4 tsp cumin1 tsp garam masala1 tsp sea salt1/2 tsp black pepper1/2 tsp dried oregano1 Tbsp dried parsley2 garlic cloves mincedTo thicken:1.5 Tbsp cornstarch.25 cup cold water

Directions

Makes 12 servings (approx 1.5 cups).

In the bowl of a 6 qt slow cooker, combine all ingredients except the corn, corn starch, and 1/4 cup of water. Set the slow cooker to high and cook covered for about 4 hours until the beans are tender and chicken pulls apart easily.

Add thawed vegetables, recover and cook for an additional hour.

Mix cornstarch with remaining 1/4 cup cold water until there are no lumps. Stir into soup, cover and cook an additional 30 minutes.

Enjoy over a mexican brown rice or top with low fat sour cream and cilantro (not included in nutritional info).

Number of Servings: 12

Recipe submitted by SparkPeople user MACINPAK.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving