tex-mex chicken and black bean soupPosted: December 5, 2018 Filed under: Cooking, Recipes Leave a comment
Sometimes recipes will sit in my Living Cookbook database for a long time before I get around to trying them. Other recipes get made right away when I come across them. Terry had marked a number of recipes in the November issue of Cooking Light for addition to the database. This recipe caught my attention.
It includes chicken, black beans, diced tomatoes, corn, and bell pepper. Spices include chili powder, cumin, black pepper, and chipotle chiles in adobo sauce. The nice thing is that you simply throw everything in the crock pot and leave it. I chopped up the chicken at the outset rather shredding it at the end as the recipe specified, so when it was time to eat all I needed to do was serve it.
The recipe made for a nice hearty autumn supper.