Nosh, Gobble, Scarf

The Place for the Healthy Foodie and Hurried Chef

Crock Pot Picante Chicken and Black Bean Soup (SkinnyTaste)

IMG_2506 Once again, Gina from Skinnytaste.com has nailed a crockpot stew.  I have been eating this one for a while now and I NEVER get tired of it.  My husband also made this for me when I was sick once, thus proving it’s totally do-able for chefs of all levels!

It is so healthy and filling, without being overly heavy.  So Weight Watchers friendly, since any add-ons are optional and not necessary for the soup to be tasty. If you are running low on points for the day, you will find that the soup is worth 6 points plus!  You can adjust the spice level to your liking, and I feel that you could even throw in some corn and poblano peppers to take the soup to the next level.  The original recipe gives you a good dose of healthy fats, vegetables and fruits, and protein. You can also have a great serving of dairy via sour cream, greek yogurt (I use 0% Fage), or cheese that you can add as a topping.

Also, you throw everything inside the crockpot, and you leave. You come back, and it is finished cooking. Wow! The crockpot has been my healthy lifestyle life-saver. You can find the recipe at Skinnytaste.com by clicking here.

Ingredients:

  • 2 (15 oz) cans black beans, rinsed and drainedIMG_2621
  • 3 1/2 cups low sodium chicken broth
  • 2 (10 oz) cans Rotel tomatoes with green chilies
  • 1 red bell pepper, minced
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 16 oz (2) skinless chicken breast
  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • cut limes, for serving
  • 1 medium haas avocado, sliced (optional)
  • sour cream, for serving (optional)

Directions:

  1. 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.
  2. 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.
  3. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
  4. After it’s done, remove chicken and shred with 2 forks.
  5. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.

Try this soup and I promise you, you will be very pleased. Great for a crowd and good for the body, what more could you ask for?

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