There’s nothing like coming home from a long day at work and having dinner ready and waiting when you walk through the door. No I’m not talking about delivery pizza or fast food. I’m talking a simmered all day, warm, comforting, hearty bowl of soup! Especially when the temperatures barely creep out of the 40’s and mother nature has decided to drop several inches of rain on you. It’s days like this I just want to hide out under a blanket and forget that I actually have to be an adult. 😉
This soup was a huge hit with my family! Not only because it was super delicious, but it was so easy to make. The slow cooker does all the work! All you have to do is toss it in and turn it on. After 6 hours of slow cooking, dinner is served!
Yield: 6 servings
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can kidney beans, rinsed and drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeño pepper, minced
1 green bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 (8-ounce) can tomato sauce
1 (16-ounce) fire-roasted diced tomatoes with chipotles, undrained
1 (16-ounce) can diced tomatoes, undrained
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro
In a slow cooker, combine the black beans, kidney beans, garlic, jalapeño, bell pepper, corn, tomato sauce, diced tomatoes, cumin, chili powder, oregano, salt and pepper. Stir to combine. Add in the raw chicken breasts and stir.
Cook on low for 6-8 hours or on high for 4 hours. Thirty minutes before serving, remove chicken and shred. Return to pot and continue to simmer for an additional 30 minutes. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
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