I was excited to pull out my slow cooker this week for the first time in a while. We use our slow cooker on a weekly basis in the fall and winter. I love making soup and stew in the cooler months, so you can anticipate many of those recipes in the months to come.
This recipe originally did not have any meat. I have been eating a lot less meat lately (not really intentionally, but I am kind of enjoying it). The chicken was a good addition, but I wouldn’t have missed it too much if I left it out.
I love the warm and distinct chipotle flavor, which is what really makes this soup unique. Also, unless you want it super spicy, don’t do what I did and add three chipotle peppers. For some reason I always think more is better… not the case with these spicy peps!
Chicken and Black Bean Chipotle Soup
- 1 lb. chicken breast, cubed
- 2 cans black beans, drained and rinsed
- 1 red and 1 green pepper, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 celery stalks, diced
- 3 carrots, diced
- 3 chipotle peppers in adobo sauce, minced
- 1 large can of crushed tomatoes
- 1 can of diced green chilies, drained
- 4 cups reduced sodium chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- pepper, to taste
- cilantro and monterey jack cheese (optional for topping)
- Combine all ingredients (except for toppings) in a large slow cooker. Cook for 6-8 hours on low until chicken is cooked through and vegetables are tender.
- Serve and top with cilantro and cheese.
Makes about 8 servings.