Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance.
215 oz cans black beans, rinsed and drained
3 1/2cupslow sodium chicken broth
210 oz cans Rotel tomatoes with green chilies
1red bell pepper(minced)
4ozcan diced green chiles
1tspancho chile powder
16oz2 skinless chicken breast
cut limes(for serving)
1medium haas avocado(sliced)
sour cream(for serving (optional))
Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.
Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.
Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it's done, remove chicken and shred with 2 forks.
Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.