Spicy Black Bean and Chicken Soup

I am so glad to be back to my blog!  My laptop has been acting up and wouldn't connect to our WIFI for more than 5 minutes. I finally found time to take it in and got it fixed, or so they said.  One day back with my computer and I am already having connection issues.  So this sucker will probably be back to be repaired this weekend.  Everyone keep your fingers crossed that they will finally just replace the dang thing and Steve can help me pick out a computer that actually works!

I am very excited for this recipe!  It was easy and one of my new favorites!

• 2 chicken breasts
• 1 cup chicken broth
• 1 can black beans, drained and rinsed
• 1 1/2 cup frozen corn
• 1 cup salsa (we used medium salsa)
• 1 package taco seasoning (we used a chipotle taco seasoning)
• 1 cup almond milk
• 1/2 cup sour cream (optional)
• 1/2 cup cheddar cheese (optional)
• Tortilla chips (optional)

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken. 
2. Cook on low for 6 hours (or high for 3 hours). 
3. Remove chicken and shred. Re-add chicken.
4. Add almond milk to crock pot and stir (if you are not dairy free, add sour cream and cheese)
5. Serve with tortilla chips (we had rice and tortillas with our soup)

We had left overs of this which I ate for lunch the next day.  It thickened up over night and made a wonderful rice bowl.

Because we used medium salsa and chipotle taco seasoning it was extremely spicy!  I had to eat every bite with rice.  Steve loved it, but he loves spicy!

Enjoy!
Bry

South American Black Bean Soup

Ingredients:

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 1 jalapeno, finely chopped (optional)
• 1 tsp dried thyme leaves
• 2 tbsp cumin seeds
• 1 tbsp dried oregano leaves
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 6 cups vegetable stock
• 2 cans black beans, drained and rinsed, OR 2 cups dried black beans, cooked and drained
• 1/3 cup lime juice (If you don't love lime you might want to use less, the taste is strong!)
• Finely chopped cilantro
• Sour cream
• Salsa

Directions:

1. In a skillet, heat oil over medium heat.  Add onions, celery, and carrots and cook, stirring until vegetables are softened, about 5 minutes.
2. Add garlic, jalapeno (if using), thyme,  cumin, oregano, salt, pepper, and cayenne and cook, stirring, for 1 minute.  Add tomato paste and stir to combine.  
3. Transfer contents from skillet to slow cooker.  Add vegetable stock and beans, stir.
4. cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
5. Before serving, stir in lime juice.  In blender, puree, soup in batches.
6. Garnish with cilantro, sour cream, salsa or any of your favorite toppings.

 Picture taken before I went Gluten-free

Bry