Tuesday, November 9, 2010

Slow-Cooker Chipotle Chicken Bean Soup

Well if you're looking for a warm and hearty soup, then this is one is just perfect for you.  It's stocked full of veggies, beans and meat.  And it carries a beautiful array of flavors.  I like to garnish my "southwestern style soups" with a dollop of sour cream and shredded cheddar cheese.  And if I'm feeling a little risky, I'll dice up a few jalapeno's too.  Accompanied by some warm corn muffins, this is my idea of a warm and hearty soup. 

1 lb boneless, skinless chicken thighs
1 tsp salt
1 tsp ground cumin
1 bay leaf
1 chipotle pepper in adobo sauce (minced)
1 medium onion (diced)
1 medium carrot (diced)
1 can (15 oz) black beans (rinsed/ drained)
1 can (15 oz) navy beans (rinsed/ drained)
1 can (14 1/2 oz) crushed tomatoes (undrained)
1 1/2 cups chicken broth
1/2 cup orange juice
sour cream and cheddar cheese for garnish

-Combine all ingredient's (excpet garnish's) in slow-cooker.  Cover and cook on low for 8 hours.  Remove bay leaf and chicken bones prior to serving.  Serve with a dollop of sour cream and a sprinkle of cheddar cheese.  Serves 6.  Enjoy!

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