Best of all, it's super easy!
|It's not the prettiest picture, but I promise, the soup is fabulous!|
- 1/2 c. diced onion
- 2 cloves garlic, minced
- 1 can of black beans (15 oz) drained and rinsed
- 1 can of kidney beans (15 oz) drained and rinsed
- 1 can diced green chili peppers (4.5 oz)*
- 1 can diced tomatoes (14.5 oz)*
- 2 1/2 c. low sodium, fat free chicken broth
- 1 c. frozen corn
- Juice from 1 lime
- 1 T. chili powder
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1/2 tsp. black pepper
- sea salt (to taste)
- 2 boneless, skinless chicken breasts, cut into 1-2 in. cubes
*Do not drain
Take all of that stuff up there, chop it, open it, drain it, rinse it, measure it, and throw it all in your slow cooker.
Cook on low 6-8 hours. (I ended up cooking mine for 7.)
1 cup serving: 91 calories, 7.5 g protein
2 cup serving: 181 calories, 15 g protein
What I like about this recipe:
There are a lot of ingredients, but that doesn't bother me at all since it all gets tossed in the slow cooker, and I don't have to worry about it until it's time to eat. I will note that I did go out to stir it occasionally, but that was only because I was home, and I felt like it.
It's a slow cooker recipe. Duh.
The flavor is amazing. It's kind of similar to chili.
I DIDN'T HAVE TO COOK THE CHICKEN!! I've mentioned recently that I just seem to have trouble with chicken recipes. The pieces of chicken are small, and are being cooked for at least 6 hours, so they are cooked in all of that chicken broth and yummy goodness. The chicken pieces were moist and flavorful, and I didn't feel compelled to pick them out and eat them first to get it out of the way!
What I don't like about this recipe:
The original recipe calls for cilantro. While I know how much my friend, Kristin, loves cilantro, I'm not a fan. So I just didn't use it.