![]() ![]() I actually do this a lot based on what I have on hand at the time & the majority of the time it comes together quite nicely as it did with this soup. ![]() For this one, I just started with my chicken & then pulled things from the pantry & started adding. Sometimes I follow a recipe I created in the past. I just love making soups because I can make them as light or as hearty as my mood dictates. After all that work, I just want to curl up by the fire & get cozy. The last thing I feel like doing after spending the day shoveling snow is come inside & cook something. Press them down so they are mostly covered. Mix all the ingredients together and add the chicken breasts. Honestly, I’m just so grateful that I took the 10 minutes to throw it all in there before heading out. Combine onion, peppers, jalapenos, white beans, black beans, diced tomatoes, beer, and chicken stock in a slow cooker (<-my fave), then add taco seasoning. We come inside, we’re freezing & we have a delicious hot dinner waiting for us & it’s so perfect. Healthy and easy to make, Slow Cooker Chicken Black Bean Soup is a creamy, flavorful, delicious crockpot dinner for those cold winter nights We interrupt this month of holiday recipes to bring you a cozy, slow cooker soup that can be enjoyed all winter long It's probably no secret by now that I love cooking with beans. Even better if I can make it in the crockpot & just let it go all day while I’m doing things like shoveling snow. Perfect for chilly winter days!ĭo you love a good soup on a chilly winter day? I sure do. If you're looking for a no-dairy version of this classic bowl of comfort, we have a vegan black bean soup for you! If you've made this recipe, be sure to let us know down below how you liked it!Įditor's Note: This recipe was updated on Augin response to readers' feedback on soup consistency.Jump to Recipe Print Recipe Shredded chicken, black beans, salsa verde & more come together in this simple & easy crockpot BLACK BEAN & CHICKEN SOUP. Leftovers keep great in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months. ![]() We love some slices of creamy avocado, bright cilantro and sour cream but the options are truly endless. Some crushed tortilla chips can add a bit of texture and some pickled jalapeños will add some heat. Adjust as you see fit, for your own perfect results!Īlmost as important as the soup itself is what you use to top it. The more broth that's added, the thinner the soup the more blended your beans are, the creamier and homogenously thick the soup will become. Depending on how thick or thin you like your soup to be, there are two variables at play here: the amount of broth to add, and the degree to which you blend your beans. Be sure to drain off the liquid first: often there is a lot of salt content that might cause your soup to become overseasoned. You can use homemade black beans or for convenience, go with canned like we do here. A little tomato paste, cooked until lightly caramelized, adds a layer of sweet umami that ties in smoothly with the bay leaf and savory chicken broth. ![]() A warm and spicy black bean soup always hits the spot: deep purple-black color gives way to rich creamy consistency, spiced just right with fragrant onions, hot jalapeños, cumin, and chili powder. ![]()
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