Chicken and Black Bean Soup
Chicken and Black Bean Soup is a main course that serves 6. Watching your figure? This gluten free recipe has 427 calories, 34g of protein, and 9g of fat per serving. For $2.05 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 435 people have made this recipe and would make it again. Head to the store and pick up cumin, chipotle chiles in adobo, cream, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by Budget Gourmet Mom. From preparation to the plate, this recipe takes approximately 8 hours and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. If you like this recipe, take a look at these similar recipes: Black Bean & Chicken Soup, Chicken and Black Bean Soup, and Mexican Black Bean Chicken Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 480 minutes
Ingredients:
1 lb dried black beans, rinsed
2 chicken breasts totalling about 1 1/2 lbs.
6 cups chicken broth
1 tblsp chipotle chiles in adobo sauce, chopped and 1 tblsp sauce
Toppings such as sour cream, tomatoes, pico de gallo, and cilantro
2 tsp cumin
4 cloves garlic, minced
1 red pepper, diced
1 large red onion, diced
salt
Equipment:
slow cooker
immersion blender
blender
bowl
Cooking instruction summary:
In a 6 qt slow cooker combine the first 6 ingredients. You can usually find the chile peppers in adobo sauce in the ethnic foods aisle.Add the beans and raw chicken breasts.Cook, covered, for 6 hours on high or 8 hours on low until the beans are tender and the chicken shreds easily.When ready to serve remove the chicken breasts carefully to a separate bowl and shred with a fork.Set aside 2 cups of the soup then, using an immersion blender, blend the other half until relatively smooth. (You can also use a standard blender if you do not have a handheld one). Pour the 2 cups of soup you set aside back into the pureed mixture. Add the chicken, season with 1 tsp salt, combine, and serve with toppings.
Step by step:
1. In a 6 qt slow cooker combine the first 6 ingredients. You can usually find the chile peppers in adobo sauce in the ethnic foods aisle.
2. Add the beans and raw chicken breasts.Cook, covered, for 6 hours on high or 8 hours on low until the beans are tender and the chicken shreds easily.When ready to serve remove the chicken breasts carefully to a separate bowl and shred with a fork.Set aside 2 cups of the soup then, using an immersion blender, blend the other half until relatively smooth. (You can also use a standard blender if you do not have a handheld one).
3. Pour the 2 cups of soup you set aside back into the pureed mixture.
4. Add the chicken, season with 1 tsp salt, combine, and serve with toppings.
Nutrition Information:
covered percent of daily need
