Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Slow-Cooker Black Bean Soup with Chicken
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- Level: Easy
- Total: 8 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 35 milligrams
- Sodium
- 1012 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 20 grams
- Sugar
- 8 grams
- Protein
- 42 grams
Slow cookers are perfect for turning dried beans into a creamy soup with almost no effort. Black beans are cooked with fire roasted tomatoes, poblano peppers and spices for a full flavor. For serving, rotisserie chicken is warmed with cumin and cilantro before topping the soup, then finished with crema, onion, tortilla strips and lime wedges.
- Level: Easy
- Total: 8 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 35 milligrams
- Sodium
- 1012 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 20 grams
- Sugar
- 8 grams
- Protein
- 42 grams
Ingredients
Directions
- Combine the white onion, poblanos, tomatoes, black beans, 3/4 cup cilantro and 2 teaspoons cumin in a 6- to 8-quart slow cooker. Pour in the chicken broth and 2 cups water; season with 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are very tender, 8 hours.
- Use an immersion blender to puree the soup so that it’s mostly smooth with some whole beans remaining. Add the lime juice and a few dashes of hot sauce; season with salt.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the chicken, remaining 1/2 teaspoon cumin and a pinch of salt. Cook, tossing, until heated through, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons cilantro.
- Divide the soup among bowls and top with the chicken. Top with tortilla strips, crema and more onion and hot sauce. Serve with lime wedges.
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