WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, July 2, 2015

SOUTHWEST BLACK BEAN CHICKEN SOUP


1 lb cooked chicken, shredded
3 (15.5-oz each) cans black beans, drained and rinsed
2 (14-oz each) chicken broth
2 (10-oz each) cans diced tomatoes with green chile peppers
1 can whole kernel corn
1/2 large-size yellow onion, chopped
1/2 cup chopped jalapeno peppers (wash hands thoroughly after handling)
2 garlic cloves, minced
2 1/2 tsp chili powder
2 tsp red pepper flakes
2 tsp ground cumin
1 tsp ground coriander
salt and freshly ground black pepper to taste
1/2 cup sour cream for garnish (more if desired)
Tortilla chips for serving, if desired

Place the chicken, beans, broth, tomatoes with juices, jalapenos, corn, onion, garlic and other spices in slow cooker.

Cook mixture on low for 8 hours or on high for 4 hours.

To serve, top each serving with a spoonful of sour cream and serve with tortilla chips, if desired.

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